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Multiparameter Optical Monitoring of Madeira Wine

Vanda Pereira, José Carlos Marques, Maria João Carvalho, Monchu Chen, Ricardo Sol, Catarina Novo, Lúcia Bilro, Paulo Antunes, Nélia Alberto, João Lemos Pinto
2013 International Journal of Online Engineering (iJOE)  
Madeira wine vinification process has been mostly empiric and requiring further studies.  ...  The present paper describes the existing pilot plant facility in Madeira University, with the installed controlled systems and safety devices.  ...  wine quality [1] .  ... 
doi:10.3991/ijoe.v9is8.3389 fatcat:r5ybnmm5xrcaxj252gk2ypt3e4

Odor detection threshold (ODT) and odor rejection threshold (ORT) determination of sotolon in Madeira wine: A preliminary study

João M. Gaspar, Vanda Pereira, and José C. Marques
2018 AIMS Agriculture and Food  
The present work serves as a preliminary insight on the sensorial impact of this compound in Madeira wine.  ...  Madeira is a fortified wine, well renowned worldwide. It is during the aging process that its characteristic bouquet is developed, through the formation of specific aromas.  ...  White grape varieties, like Sercial, Verdelho, Bual and Malvasia (or Malmsey), commonly called as -noble‖ grape varieties, are usually used to produce high-quality Madeira, in different styles (Sercial  ... 
doi:10.3934/agrfood.2018.3.172 fatcat:jqxiblabnrafjfzckwufzblclu

Impact of Indigenous Non-Saccharomyces Yeasts Isolated from Madeira Island Vineyards on the Formation of Ethyl Carbamate in the Aging of Fortified Wines

João Micael Leça, Vanda Pereira, Andreia Miranda, José Luis Vilchez, Manuel Malfeito-Ferreira, José Carlos Marques
2021 Processes  
Urea, citrulline (Cit) and arginine (Arg) were quantified when the density of musts attained the levels to obtain sweet (1052 ± 5 g/L) and dry (1022 ± 4 g/L) Madeira wines.  ...  Hanseniaspora uvarum, Starmerella bacillaris, Pichia terricola, Pichia fermentans and Pichia kluyveri isolated from Madeira Island vineyards were inoculated in Tinta Negra musts.  ...  Vinocalc online calculator tools.  ... 
doi:10.3390/pr9050799 doaj:d706897a743c452c910e2c4bd60cb4da fatcat:7l5a2ygp7rcplk6u5d3rp4ppsm

Consumer Profile and Drivers Influencing Consumer Behavior towards Fondillón, a European Protected Naturally Sweet Red Wine

Hanán Issa-Issa, Luis Noguera-Artiaga, María Mora, Ángel A. Carbonell-Barrachina, David López-Lluch
2021 Foods  
(n = 100), and (iii) an online questionnaire to identify the main characteristic of a Fondillón consumer (n = 294).  ...  The aims of this study were (i) to evaluate the degree of consumer acceptance and satisfaction towards Fondillón, (ii) to establish key drivers controlling consumer satisfaction, and (iii) to establish  ...  The deviation of quality control samples must be below 20% for all sensory descriptors.  ... 
doi:10.3390/foods10112651 pmid:34828931 pmcid:PMC8618339 fatcat:3vbzpy3ejbbuxgnxwlqgibytma

Use Social Media Knowledge for Exploring the Portuguese Wine Industry: Following Talks and Perceptions?

Gael Pérez-Rodríguez, João Pedro Baptista, Gilberto Igrejas, Florentino Fdez-Riverola, Anália Lourenço
2022 Scientific Programming  
Porto and Douro wines), as well as other regions in the country.  ...  This work presents an exploratory study that retrieves, processes, and analyses Twitter data to gain insights about the relevance and perceptions of the wine industry in the Douro Portuguese region (including  ...  Aware of the importance of the online presence of the Douro brand, the Instituto dos Vinhos do Douro e do Porto, the entity responsible for controlling the quality and quantity of Port wines, increased  ... 
doi:10.1155/2022/2912770 doaj:fc81d8084d6e4cbab1cd637698053143 fatcat:wvisdj23w5gkho7ugtrdgdb7d4

Quantification of polyphenols with potential antioxidant properties in wines using reverse phase HPLC

Neuza Paixão, Vanda Pereira, José C. Marques, José S. Câmara
2008 Journal of Separation Science  
The major flavonoid found in Madeira wines was trans-resveratrol. In some wines, ( -)-epicatechin was also found in highest amount.  ...  The described method was successfully applied to quantify several polyphenols in 26 samples of different kinds of wine (red, rosØ and white wines) from Madeira and Canary Islands.  ...  The validated method could be used as a quality control screening in different wine types. Cross validation is done only for those cases in the analysis.  ... 
doi:10.1002/jssc.200800021 pmid:18563759 fatcat:xicpojzibzemngtt2a7s4gokly

Is Sotolon Relevant to the Aroma of Madeira Wine Blends?

João M. Gaspar, Ana I. Freitas, Qianzhu Zhao, João M. Leça, Vanda Pereira, José C. Marques
2019 Biomolecules  
Madeira wine (MW) oxidative aging results in the formation of several key aromas. Little is still known about their odor relevance to the aroma of the most commercialized MWs.  ...  The sotolon odor perception in MW was as low as 23 µg/L, although it was found that little differences in the wine matrix influenced its perception.  ...  Acknowledgments: The authors wish to express sincere thanks to all the members of the sensory panel and to the Madeira Wine producers that supplied the commercial blends.  ... 
doi:10.3390/biom9110720 pmid:31717547 pmcid:PMC6920768 fatcat:awn53vfpp5hibahfoht5326by4

Molecular Identification and VOMs Characterization of Saccharomyces cerevisiae Strains Isolated from Madeira Region Winery Environments

Mariangie Castillo, Emanuel da Silva, José S. Câmara, Mahnaz Khadem
2020 Processes  
The quality and typical characteristic of wines depends, among other factors, on the volatile organic metabolites (VOMs) that are biosynthesized by yeasts, mainly Saccharomyces cerevisiae species.  ...  The present work reports the characterization of S. cerevisiae strains isolated from grape must, used in the Demarcated Region of Madeira (DRM) for winemaking.  ...  Acknowledgments: A special acknowledgement to Vinhos Barbeito (Madeira) Lda. for the professional internship granted to Mariangie Castillo and supplying all the certified grape must samples used in this  ... 
doi:10.3390/pr8091058 fatcat:67ub4jotf5cfnlsxwauyokdqbe

Quality, Nutritional, Volatile and Sensory Profiles and Consumer Acceptance of Fondillón, a Sustainable European Protected Wine

Hanán Issa-Issa, Francisca Hernández, Leontina Lipan, David López-Lluch, Ángel A. Carbonell-Barrachina
2021 Agronomy  
Exceptional harvest with grapes having extremely high antioxidant power (e.g., 1960 solera) will result, even more than 50 years later, in high quality wines with high consumer acceptance and a high monetary  ...  Thus, Fondillón is a naturally sweet red wine, protected within the Alicante Denomination of Origin, recognized by the European Union in its E-bachus database.  ...  Acknowledgments: Authors want to truly thank Rafael Poveda and MGWines for providing the wines studied and by sharing all his deep knowledge on Fondillón.  ... 
doi:10.3390/agronomy11091701 doaj:d8c7d695cad549529a1cbfce276d1c81 fatcat:pcmcvbhgarhh3hk2ubmlyy4pnq

Introduction: The Changing Organization of Industry

Paul Duguid
2005 Business History Review  
While the table-wine chains sought collective strength through a horizontal network, the premium-wine chains sought individual control in a vertical chain.  ...  Quality had to be assessed at various locations in the networks that brought wine to market.  ...  Moran, "Reregulation and the Development of the New Zealand Wine Industry," Journal of Wine Research 12 (2001): 199-221.  ... 
doi:10.1017/s000768050008140x fatcat:vel5iyfba5er7ay3ehb3qlzdfe

From Fermentation to Transportation: Materials in the History of Wine

Stefan K. Estreicher
2002 MRS bulletin  
McGovern for information about the earliest wines.  ...  They are still precious in situations where the must or wine has to be carried. The workers on the volcanic Island of Madeira still carry must in 11-gallon goatskins.  ...  Barrel-aging is now done only for higher-quality wines. Another material that might be replaced sooner or later is glass. Wine bottles are heavy and glass breaks.  ... 
doi:10.1557/mrs2002.309 fatcat:qb7qyvfeijaxlc7kmpywpj62ei

Wine fraud

Holmberg
2010 International Journal of Wine Research  
Detection of consumption fraud In some countries/regions there exists a tradition for internal control within the wine industry (as demonstrated in the case from Burgundy, mentioned earlier), but controlling  ...  Port was not expected to be drinkable much more than 12 years after the harvest, whereas Madeira had a life expectancy of up to 60 years.  ... 
doi:10.2147/ijwr.s14102 fatcat:473izwairfds7icpbyp3ivjq7q

Establishment of the Volatile Signature of Wine-Based Aromatic Vinegars Subjected to Maceration

Rosa Perestrelo, Catarina Silva, Pedro Silva, José Câmara
2018 Molecules  
vinegar (control) and WBAV.  ...  The flavoring of vinegars with aromatic fruits and medicinal herbs is a practice with increasing trend mostly in countries with oenological tradition, resulting in a product of improved quality and consumer  ...  Funding through the project M1420-01-0145-FEDER-000005-Centro de Química da Madeira-CQM+(Madeira [14] [15] [16] [17] [18] [19] [20] , is also acknowledged.  ... 
doi:10.3390/molecules23020499 pmid:29473913 fatcat:zr6aqcpyj5dkphrbduisv7u75u

Learning from the past The Saborea project and the rebranding of the madeira destination in the post-pandemic era

António Silva, Eduardo Leite
2022 E3  
The main objective of this regional cluster is to put Madeira on the map of food destinations.  ...  Facing the cumulated impact of the conflict and the Spanish flu, they successfully rebranded Madeira, a strategy that continues to shape the perception of the destination by today's visitors.  ...  To avoid the risks of contamination, the format chosen was an online webinar broadcast dedicated to the food traditions of Madeira 8 .  ... 
doi:10.29073/e3.v8i2.592 fatcat:aa5shqyzfbcw3n3hhrkscopike

Opportunities for Slow Tourism in Madeira

Josep-Francesc Valls, Luís Mota, Sara Cristina Freitas Vieira, Rossana Santos
2019 Sustainability  
Our results suggest that although slow tourism is typically a reaction to a very advanced phase of the life cycle, it can be the result of an endogenous impulse, as is true for Madeira.  ...  The case of Madeira is different; the island has several decades of tourism development without excessive pressure or overcrowding, and in planning for the future it wants to sustain these conditions.  ...  process requires that all planning be fundamentally based on the area's carrying capacity, which limits both the size and intensity, and affects the technical capacities, dimensions and indicators to control  ... 
doi:10.3390/su11174534 fatcat:qigrnbour5eqzfkqszkdxanfdm
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