| Title: | Distinctive characteristics of Madeira wine regarding its traditional winemaking and modern analytical methodologies |
| Author(s): | Perestrelo R; Albuquerque F; Rocha SM; Camara JS; |
| Address: | "CQM/UMa - Centro de Quimica da Madeira, Centro de Ciencias Exactas e da Engenharia da Universidade da Madeira, Campus Universitario da Penteada, Funchal, Portugal" |
| DOI: | 10.1016/B978-0-12-384927-4.00007-5 |
| ISSN/ISBN: | 1043-4526 (Print) 1043-4526 (Linking) |
| Abstract: | "Madeira wine, a fortified wine produced in Madeira Island, is a special wine among all types of wine due its specific winemaking process. The aim of this chapter is to describe important aspects of Madeira winemaking and some scientific research currently carried out in these particular kinds of wines. The first part of the chapter concerns the most important aspects of winemaking technology used in Madeira wine production. The second part, the more extensive, deals with the different groups of compounds and how these are modified during the various steps of the production process, namely the aging period" |
| Keywords: | "Chemical Phenomena Fermentation Food Handling/*methods History, 15th Century History, 16th Century History, 17th Century History, 18th Century History, 19th Century History, 20th Century History, 21st Century Legislation, Food Odorants/analysis Polyphenol;" |
| Notes: | "MedlinePerestrelo, Rosa Albuquerque, Francisco Rocha, Silvia M Camara, Jose S eng Historical Article Review 2011/08/27 Adv Food Nutr Res. 2011; 63:207-49. doi: 10.1016/B978-0-12-384927-4.00007-5" |
