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An approach of the Madeira wine chemistry

dc.contributor.authorPerestrelo, Rosa
dc.contributor.authorLuís, Catarina
dc.contributor.authorGonçalves, Carolina
dc.contributor.authorCastillo, Mariangie
dc.contributor.authorCâmara, José S.
dc.date.accessioned2022-10-04T13:51:51Z
dc.date.available2022-10-04T13:51:51Z
dc.date.issued2020
dc.description.abstractMadeira wine is a fortified Portuguese wine, which has a crucial impact on the Madeira Island economy. The particular properties of Madeira wine result from the unique and specific winemaking and ageing processes that promote the occurrence of chemical reactions among acids, sugars, alcohols, and polyphenols, which are important to the extraordinary quality of the wine. These chemical reactions contribute to the appearance of novel compounds and/or the transformation of others, consequently promoting changes in qualitative and quantitative volatile and non-volatile composition. The current review comprises an overview of Madeira wines related to volatile (e.g., terpenes, norisoprenoids, alcohols, esters, fatty acids) and non-volatile composition (e.g., polyphenols, organic acids, amino acids, biogenic amines, and metals). Moreover, types of aroma compounds, the contribution of volatile organic compounds (VOCs) to the overall Madeira wine aroma, the change of their content during the ageing process, as well as the establishment of the potential ageing markers will also be reviewed. The viability of several analytical methods (e.g., gas chromatography-mass spectrometry (GC-MS), two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-ToFMS)) combined with chemometrics tools (e.g., partial least squares regression (PLS-R), partial least squares discriminant analysis (PLS-DA) was investigated to establish potential ageing markers to guarantee the Madeira wine authenticity. Acetals, furanic compounds, and lactones are the chemical families most commonly related with the ageing process.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPerestrelo, R., Silva, C., Gonçalves, C., Castillo, M., & Câmara, J. S. (2020). An approach of the Madeira wine chemistry. Beverages, 6(1), 12.pt_PT
dc.identifier.doi10.3390/beverages6010012pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/4684
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationMadeira Chemistry Research Centre
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectMadeira winespt_PT
dc.subjectAromapt_PT
dc.subjectVolatile compositionpt_PT
dc.subjectAgeing markerspt_PT
dc.subjectNon-volatile compositionpt_PT
dc.subject.pt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.subjectCentro de Química da Madeira
dc.titleAn approach of the Madeira wine chemistrypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FQUI%2F00674%2F2019/PT
oaire.citation.issue1pt_PT
oaire.citation.startPage12pt_PT
oaire.citation.titleBeveragespt_PT
oaire.citation.volume6pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePerestrelo
person.familyNameSousa Luís
person.familyNameMartinez Castillo
person.familyNameCâmara
person.givenNameRosa
person.givenNameCatarina Grace
person.givenNameMariangie
person.givenNameJosé
person.identifier1441319
person.identifierC-1300-2019
person.identifierG-3003-2013
person.identifier.ciencia-id251A-D5F7-9E32
person.identifier.ciencia-id9813-3B88-BA8D
person.identifier.ciencia-idE219-C141-03A5
person.identifier.ciencia-id481C-08CE-90E5
person.identifier.orcid0000-0002-7223-1022
person.identifier.orcid0000-0002-3018-3165
person.identifier.orcid0000-0003-2404-8407
person.identifier.orcid0000-0003-1965-3151
person.identifier.ridI-2307-2014
person.identifier.scopus-author-id16686828800
person.identifier.scopus-author-id57194492726
person.identifier.scopus-author-id10140393000
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication2853e6b6-0fb5-454c-aedb-05528b76c484
relation.isAuthorOfPublication216a2d69-8188-4d9f-8c12-adb4ba565146
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