Analytical characterization of madeira wine.
For a correct characterization of Madeira wine commercially available in the market, 52 samples having different types and ages, representative of the delimited region of Madeira (liquor wine of quality produced in delimited region), were analyzed in relation to physicochemical and sensorial parameters. Standard methodology for spirits and alcoholic beverages as well as a council of tasters were adopted respectively to quantify such parameters, according to European Union regulations. The main physicochemical parameters analyzed demonstrated that Madeira wine represent a high quality beverage without toxicological risks, as all constituents have in general contents clearly below the maximum concentration admissible by the national and/or international rules. A reasonable differentiation of properties could be achieved between samples having different types and ages, when principal component, discriminant and cluster analyses were applied to the analytical data, especially for physicochemical parameters.
Nogueira
J M
JM
Departamento de Química e Bioquímica, CiTecMat, Faculdade de Ciências da Universidade de Lisboa, Portugal. noguiera@fc.ul.pt
Nascimento
A M
AM
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D007202:Indicators and Reagents; D008903:Minerals / Q000032:analysis; D011786:Quality Control; D012903:Smell; D013458:Sulfur Dioxide / Q000032:analysis; D013649:Taste; D014920:Wine / Q000032:analysis*
D007202:Indicators and Reagents; D008903:Minerals; D013458:Sulfur Dioxide