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Content in metallic ions of wines from the Madeira and Azores archipelagos

2011-01Journal article Open access
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dc.contributor.authorPérez Trujillo, Juan P.
dc.contributor.authorConde, José E.
dc.contributor.authorPérez Pont, Maria L.
dc.contributor.authorMarques, José C.
dc.contributor.authorCâmara, J.
dc.date.accessioned2015-12-07T16:19:34Z
dc.date.available2015-12-07T16:19:34Z
dc.date.issued2011-01
dc.description.abstractThis study determines for the first time Na, K, Ca, Mg, Fe, Cu, Zn, Mn, Sr, Li and Rb contents in wines from the archipelagos of Madeira and Azores (Portugal). The greater part of the mean content for the different parameters fell within the ranges described in the literature, except for sodium whose higher content may be due to the effect of marine spray. ANOVA was used to establish the metals with significant differences in mean content between the wines from both archipelagos, between table and liquor wines of Madeira, and between wines of Pico and Terceira Islands from the Azores archipelago. Principal component analysis shows differences in the wines according to the wine-making process and/or the equipment employed. Stepwise linear discriminant analysis achieves a good classification and validation of wines according to the archipelago of origin, and the island in the case of Azores wines.pt_PT
dc.identifier.citationTrujillo, J. P. P., Conde, J. E., Pont, M. L. P., Câmara, J., & Marques, J. C. (2011). Content in metallic ions of wines from the Madeira and Azores archipelagos. Food chemistry, 124(2), 533-537.pt_PT
dc.identifier.doi10.1016/j.foodchem.2010.06.065pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/937
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.subjectMetalspt_PT
dc.subjectWinespt_PT
dc.subjectMultivariate analysispt_PT
dc.subjectAzores (Portugal)pt_PT
dc.subjectMadeira (Portugal)pt_PT
dc.subject.pt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.titleContent in metallic ions of wines from the Madeira and Azores archipelagospt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage537pt_PT
oaire.citation.startPage533pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume124(2)pt_PT
person.familyNameMarques
person.familyNameCâmara
person.givenNameJose C
person.givenNameJosé
person.identifierG-3003-2013
person.identifier.ciencia-id1713-6DA1-A551
person.identifier.ciencia-id481C-08CE-90E5
person.identifier.orcid0000-0002-4832-4341
person.identifier.orcid0000-0003-1965-3151
person.identifier.ridF-3014-2010
person.identifier.scopus-author-id7203033313
person.identifier.scopus-author-id10140393000
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication08f4685f-b917-410a-b153-59911ff7d75e
relation.isAuthorOfPublicatione10d78be-e547-4d25-92b5-06a997ed78da
relation.isAuthorOfPublication.latestForDiscoverye10d78be-e547-4d25-92b5-06a997ed78da

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