Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors

Perestrelo, Rosa; Silva, Catarina

doi:10.3390/molecules24173028

Cited by 41 publications

(44 citation statements)

References 51 publications

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“…Nowadays, there are five main Vitis vinifera L. grapes used in winemaking of Madeira wines, namely, Malvasia, Boal, Sercial, Verdelho (white varieties) known as noble varieties, and Tinta Negra (red variety), distributed in approximately 500 hectares (ha) of vines ( Figure 1) [3]. About 404 ha is cultivated in Câmara de Lobos (south coast), São Vicente, and Santana (both north coast), representing around 80% of total area of vineyard, namely, 36.88% (185.57 ha), 28.41% (142.97 ha), and 15.09% (75.94 ha), respectively [3][4][5][6][7]. From these V. vinifera L. grapes used in the winemaking of Madeira wines, Tinta Negra is the most representative (around 80% of total production).…”

Section: Introductionmentioning

confidence: 99%

“…After the fermentation process, some wines undergo an ageing process in oak casks, in cellars with a humidity level ranging from 70% to 75% (at >30 • C), while most wines go through a baking process, for example, the wine is put in large coated vats and the temperature is slowly increased at about 5 • C per day, and maintained at 45-50 • C for at least three months. Then, the wine is submitted to a maturation process in oak casks for a minimum of 3 to 20 years or even longer [4][5][6][7]. The ageing process in oak casks is essential to the singular sensorial characteristics of Madeira wine.…”

Section: Introductionmentioning

confidence: 99%

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An Approach of the Madeira Wine Chemistry

et al. 2020

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Madeira 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.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

An Approach of the Madeira Wine Chemistry

et al. 2020

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“…Fermented wine contains sweeteners like sulfonamides, dipeptides, and sucrose derivatives, as well as a complex matrix that is water soluble with chemical families, namely esters, alcohols, terpenic compounds, amino acid, and sulphur compounds, etc. [32]. It is desirable to develop cheap, simple, and fast methods for simultaneous analysis of various synthetic and semi-synthetic high-intensity sweeteners (e.g., ACS-K, alitame (ALI), ASP, CYC, DUL, NEO, NHDC, SAC, and SCL) in wine by HPLC combined with different detectors.…”

Section: Introductionmentioning

confidence: 99%

Determining High-Intensity Sweeteners in White Spirits Using an Ultrahigh Performance Liquid Chromatograph with a Photo-Diode Array Detector and Charged Aerosol Detector

Zhang

et al. 2019

Molecules

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In China, white spirit is not only an alcoholic drink but also a cultural symbol. A novel and accurate method for simultaneously determining nine sweeteners (most authorized for use in China) in white spirits by ultrahigh performance liquid chromatography (UHPLC) with a photo-diode array detector (PDA) and charged aerosol detector (CAD) was developed. The sweeteners were acesulfame, alitame, aspartame, dulcin, neotame, neohesperidine dihydrochalcone, saccharin, sodium cyclamate, and sucralose. The sweeteners were separated within 16 min using a BEH C18 column and linear gradient-elution program. The optimized method allowed low concentrations (micrograms per gram) of sweeteners to be simultaneously detected. The CAD gave good linearities (correlation coefficients > 0.9936) for all analytes at concentrations of 0.5 to 50.0 µg/g. The limits of detection were 0.16 to 0.77 µg/g. Acesulfame, dulcin, neohesperidine dihydrochalcone, and saccharin were determined using the PDA detector, which gave correlation coefficients > 0.9994 and limits of detection of 0.16 to 0.22 µg/g. The recoveries were 95.1% to 104.9% and the relative standard deviations were 1.6% to 3.8%. The UHPLC-PDA-CAD method is more convenient and cheaper than LC-MS/MS methods. The method was successfully used in a major project called "Special Action against Counterfeit and Shoddy white spirits" and to monitor risks posed by white spirits in China.

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“…In addition, information related to wine sensorial properties, contaminants, authenticity, and chemometric tools used for data treatment will be described in this issue. Thus, this Special Issue includes eight publications using different analytical approaches for the evaluation of wine chemistry [7][8][9][10][11][12][13][14]. Regarding gas chromatography, Sancho-Galán et al [11] used gas chromatograph equipped with a flame ionization detector (GC-FID) to study the use of bee pollen as a flor velum activator in biological aging wines.…”

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confidence: 99%

“…Moreover, headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-qMS) was used by Dang et al [14] for determining the retention of volatile phenols (putative markers for Brettanomyces and smoke taint off-odors) by cyclodextrin in model wine, as well as by Perestrelo el al. [7] to investigate the volatile organic compounds (VOCs) that may potentially be responsible for specific descriptors of Madeira wine, providing details about Madeira wine aroma notes at the molecular level.…”

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confidence: 99%