Impact of Forced-Aging Process on Madeira Wine Flavor-Reference-Cited by-同舟云学术

Impact of Forced-Aging Process on Madeira Wine Flavor

Published:2008-11-20 Issue:24 Volume:56 Page:11989-11996
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Oliveira e Silva Hugo¹,Guedes de Pinho Paula¹,Machado Beatriz P.¹,Hogg Tim¹,Marques J. C.¹,Câmara José S.¹,Albuquerque F.¹,Silva Ferreira Antonio C.¹

Affiliation:

1. Escola Superior de Biotecnologia, Universidade Católica Portuguesa, R. Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal, REQUIMTE/Serviço de Toxicologia, Faculdade de Farmácia da Universidade do Porto, R. Aníbal Cunha 164, 4050-047 Porto, Portugal, Departamento de Química, Universidade da Madeira, Campus da Penteada, 9000-390 Funchal, Portugal, Madeira Wine Company, Rua dos Ferreiros 191, 9000-082 Funchal, Portugal

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf802147z

Reference29 articles.

1. http://www.madeirawineguide.com/.

2. 3-Hydroxy-4,5-dimethyl-2(5H)-furanone Levels in Fortified Madeira Wines: Relationship to Sugar Content

3. Influence of Some Technological Parameters on the Formation of Dimethyl Sulfide, 2-Mercaptoethanol, Methionol, and Dimethyl Sulfone in Port Wines

4. Heterocyclic acetals in Madeira wines

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