An Approach of the Madeira Wine Chemistry

Perestrelo, Rosa; Silva, Catarina; Gonçalves, Carolina; Castillo, Mariangie; Câmara, José S.

doi:10.3390/beverages6010012

Cited by 56Fermentation and Sensory AnalysisHorticultural and Viticultural ResearchFood and Agricultural Sciences

An Approach of the Madeira Wine Chemistry

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Perestrelo, Rosa, Silva, Catarina, Gonçalves, Carolina, Castillo, Mariangie, Câmara, José S.·2020·Beverages

DOI 10.3390/beverages6010012

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Abstract

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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Amor, S., Châlons, P., Aires, V., & Delmas, D. (2018) · Diseases · doi:10.3390/diseases6040106 · Cited by 83 · see citing works
Determination of 4-ethylguaiacol and 4-ethylphenol in red wines using headspace-solid-phase microextraction-gas chromatography
Martorell, N., Martí, M. P., Mestres, M., Busto, O., & Guasch, J. (2002) · Journal of Chromatography A · doi:10.1016/s0021-9673(02)01277-3 · Cited by 82 · cited 1× · see citing works
“Hygienic conditions of the cellar and SO2 treatments of the barrels are some of the parameters taken into consideration to avoid these volatile phenols’ formation [98].”
Background
Varietal flavour compounds of four grape varieties producing Madeira wines
Câmara, J. S., Herbert, P., Marques, J. C., & Alves, A. (2004) · Analytica Chimica Acta · doi:10.1016/j.aca.2004.01.024 · Cited by 79 · cited 2× · see citing works
“As far as we know, α‐ cadinol, γ‐eudesmol, farnesol, ι‐muurolol, and nerolidol are the sesquiterpenic compounds identified in Madeira wines [33,34].”
BackgroundSelf-citation
Screening of variety- and pre-fermentation-related volatile compounds during ripening of white grapes to define their evolution profile
Coelho, E., Rocha, S. M., Barros, A. S., Delgadillo, I., & Coimbra, M. A. (2007) · Analytica Chimica Acta · doi:10.1016/j.aca.2007.07.010 · Cited by 77 · see citing works
Volatile profile of Madeira wines submitted to traditional accelerated ageing
Pereira, V., Cacho, J. F., & Marques, J. C. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.04.039 · Cited by 77 · cited 6× · see citing works
“In general, fatty acids decrease during storage, probably because of esterification reactions with ethanol [51] and other alcohols.”
BackgroundInfluential
Formation of Wine Aroma: Tones and Imperfections Caused by Minor Components (Review)
Pisarnitskii, A. F. (2001) · Applied Biochemistry and Microbiology · doi:10.1023/a:1012390731145 · Cited by 76 · see citing works
Methoxypyrazine Analysis and Influence of Viticultural and Enological Procedures on their Levels in Grapes, Musts, and Wines
Sidhu, D., Lund, J. A., Kotseridis, Y., & Saucier, C. (2013) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2012.658587 · Cited by 74 · cited 3× · see citing works
“These varietal compounds predominantly impart in Cabernet Sauvignon and Sauvignon Blanc, but also in Cabernet Franc and Merlot noir [46].”
Background
Impact of volatile phenols and their precursors on wine quality and control measures of Brettanomyces/Dekkera yeasts
Kheir, J., Salameh, D., Strehaiano, P., Brandam, C., & Lteif, R. (2013) · European Food Research and Technology · doi:10.1007/s00217-013-2036-4 · Cited by 73 · cited 2× · see citing works
“These volatile phenols are connected with olfactory defects in wine, when they exceed their OTs (33 μg/L for 4‐ethylguaiacol and 440 μg/L for 4‐ethylphenol) [40], Brettanomyces can potentially induce spoilage related to medicinal or barnyard odors [99].”
Background
Changes in wine volatile compounds of varietal wines during ageing in wood barrels
Ortega-Herás, M., González-Huerta, C., Herrera, P., & González-Sanjosé, M. L. (2003) · Analytica Chimica Acta · doi:10.1016/j.aca.2003.10.051 · Cited by 68 · cited 1× · see citing works
“Oak lactones, like as cis‐ and trans‐oak‐lactone, are present in natural oak, and their concentration increases owing to seasoning and toasting [93], and from a sensorial point of view, they are the most significant lactones extractable from oak casks [94].”
Background
Methoxypyrazines biosynthesis and metabolism in grape: A review
Lei, Y., Xie, S., Guan, X., Song, C., Zhang, Z., & Meng, J. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2017.11.056 · Cited by 68 · cited 1× · see citing works
“Proposed pathway for the biosynthesis of 3‐isobutyl‐2‐methoxypyrazine and 3‐isopropyl‐2‐ methoxypyrazine [47,48].”
Quantitation of organic acids in wine and grapes by direct infusion electrospray ionization mass spectrometry
Silva, F. L. D. N., Schmidt, E. M., Messias, C. L., Eberlin, M. N., & Sawaya, A. C. H. F. (2014) · Analytical Methods · doi:10.1039/c4ay00114a · Cited by 67 · see citing works
4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches
Milheiro, J., Filipe-Ribeiro, L., Vilela, A., Cosme, F., & Nunes, F. M. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2017.1408563 · Cited by 67 · cited 1× · see citing works
“However, at a low concentration, the presence of volatile phenols imparts a singular aged character to some young red wines, by transmitting aroma notes of spices, smoke, and leather [99,100].”
Background
Effectiveness of dimethyldicarbonate to stop alcoholic fermentation in wine
Divol, B., Strehaiano, P., & Lonvaud‐Funel, A. (2004) · Food Microbiology · doi:10.1016/j.fm.2004.07.003 · Cited by 65 · cited 1× · see citing works
“The yeast growth during fermentation depends on pH, fermentation temperature, nitrogen content, sulphur dioxide (SO2), and sugar content [61,62].”
Background
An attractive, sensitive and high-throughput strategy based on microextraction by packed sorbent followed by UHPLC-PDA analysis for quantification of hydroxybenzoic and hydroxycinnamic acids in wines
Gonçalves, J. L., Silva, C. L., Castilho, P. C., & Câmara, J. S. (2012) · Microchemical Journal · doi:10.1016/j.microc.2012.05.037 · Cited by 65 · see citing works
Self-citation
Impact of Forced-Aging Process on Madeira Wine Flavor
Silva, H. O. E., de Pinho, P. G., Machado, B. P., Hogg, T. A., Marques, J. C., Câmara, J. S., Albuquerque, F., & Ferreira, A. C. S. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf802147z · Cited by 63 · see citing works
Self-citation
Madeira wine ageing prediction based on different analytical techniques: UV–vis, GC-MS, HPLC-DAD
Pereira, A. C., Reis, M. S., Saraiva, P. M., & Marques, J. C. (2010) · Chemometrics and Intelligent Laboratory Systems · doi:10.1016/j.chemolab.2010.10.009 · Cited by 61 · cited 2× · see citing works
“Potential ageing markers of Madeira wines [57,58,77,80,82].”
Background
Quantification of polyphenols with potential antioxidant properties in wines using reverse phase HPLC
Paixão, N., Pereira, V., Marques, J. C., & Câmara, J. S. (2008) · Journal of Separation Science · doi:10.1002/jssc.200800021 · Cited by 60 · see citing works
Self-citation
Aroma Characteristics of Aged Vidal blanc Wine
Chisholm, M. G., Guiher, L. A., & Zaczkiewicz, S. M. (1995) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1995.46.1.56 · Cited by 60 · cited 1× · see citing works
“Muscat varieties and aromatic varieties like ‘Gewürztraminer’ and ‘Riesling’ wines [27], with linalool being identified as an impact odorant in young Vidal wine [28].”
Background
Contribution of non-volatile and aroma fractions to in-mouth sensory properties of red wines: Wine reconstitution strategies and sensory sorting task
Sáenz‐Navajas, M., Campo, E., Avizcuri, J. M., Valentin, D., Fernández‐Zurbano, P., & Ferreira, V. (2011) · Analytica Chimica Acta · doi:10.1016/j.aca.2011.12.042 · Cited by 59 · see citing works
Development and validation of an LC–MS/MS method for the determination of biogenic amines in wines and beers
Nalazek-Rudnicka, K., & Wasik, A. (2017) · Monatshefte für Chemie - Chemical Monthly · doi:10.1007/s00706-017-1992-y · Cited by 59 · see citing works
Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors
Perestrelo, R., Silva, C. L., & Câmara, J. S. (2019) · Molecules · doi:10.3390/molecules24173028 · Cited by 57 · cited 24× · see citing works
“In this sense, ten terpenes are identified in Madeira wines, and the citrus and floral odors characteristic of young Madeira wines (three to five years old) can be explained by the presence of α‐pinene, limonene, linalool, citronellol, and geraniol, as they are present at relative concentrations higher than their OTs…”
BackgroundInfluentialSelf-citation
Analysis and assessment of Madeira wine ageing over an extended time period through GC–MS and chemometric analysis
Pereira, A. C., Reis, M. S., Saraiva, P. M., & Marques, J. C. (2009) · Analytica Chimica Acta · doi:10.1016/j.aca.2009.11.009 · Cited by 56 · cited 1× · see citing works
“Others furans have also been found, namely, 2‐ethoxytetrahydrofuran, 2‐acetylfuran, ethyl 2‐furoate, 5‐formylfurfural, 5‐ethoxymethyl‐2‐furfural, and 5‐hydroxymethyldihydrofuran‐2‐one [57,59,77].”
Classification of Boal, Malvazia, Sercial and Verdelho wines based on terpenoid patterns
Câmara, J. S., Alves, M. A., & Marques, J. C. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2006.02.004 · Cited by 56 · cited 1× · see citing works
“[30,31] observed that α‐terpineol, linalool, and citronellol (Table 1) are the predominant terpenes in Malvasia wines—as these varietal compounds are at levels lower than their OTs, they probably do not explain the flowery aroma of this wine.”
BackgroundSelf-citation
New method for determination of (E)‐resveratrol in wine based on microextraction using packed sorbent and ultra‐performance liquid chromatography
Gonçalves, J. L., & Câmara, J. S. (2011) · Journal of Separation Science · doi:10.1002/jssc.201100336 · Cited by 55 · see citing works
Self-citation
Analysis of Organic Acids in Wine by Capillary Electrophoresis with Direct UV Detection
Castiñeira, A., Peña, R. M., Herrero, C., & Martı́n, S. G. (2002) · Journal of Food Composition and Analysis · doi:10.1006/jfca.2002.1056 · Cited by 55 · see citing works
A fast method using a new hydrophilic–lipophilic balanced sorbent in combination with ultra-high performance liquid chromatography for quantification of significant bioactive metabolites in wines
Silva, C. L., Pereira, J. A. M., Wouter, V. G., Giró, C., & Câmara, J. S. (2011) · Talanta · doi:10.1016/j.talanta.2011.08.007 · Cited by 54 · see citing works
Self-citation
Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis
Koussissi, E., Dourtoglou, V. G., Ageloussis, G., Paraskevopoulos, Y., Dourtoglou, T., Paterson, A., & Chatzilazarou, A. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2008.11.003 · Cited by 54 · cited 1× · see citing works
“, geographical origin, species of oak, seasoning of the staves, toasting, cask age) [80,81], among others.”
Aroma and Aroma Precursors in Grape Berry
Darriet, P., Thibon, C., & Dubourdieu, D. (2012) · BENTHAM SCIENCE PUBLISHERS eBooks · doi:10.2174/978160805360511201010111 · Cited by 53 · see citing works
Level of Biogenic Amines in Red and White Wines, Dietary Exposure, and Histamine-Mediated Symptoms upon Wine Ingestion
Esposito, F., Montuori, P., Schettino, M., Velotto, S., Stasi, T., Romano, R., & Cirillo, T. (2019) · Molecules · doi:10.3390/molecules24193629 · Cited by 53 · see citing works
Feasibility of dispersive liquid–liquid microextraction for extraction and preconcentration of Cu and Fe in red and white wine and determination by flame atomic absorption spectrometry
Seeger, T. S., da Rosa, F. C., Bizzi, C. A., Dressler, V. L., Flores, É. M. M., & Duarte, F. A. (2015) · Spectrochimica Acta Part B Atomic Spectroscopy · doi:10.1016/j.sab.2014.11.002 · Cited by 51 · see citing works
Oak‐matured wines: influence of the characteristics of the barrel on wine colour and sensory characteristics
Pérez-Prieto, L. J., la Hera‐Orts, M. L. D., López-Roca, J. M., Fernández‐Fernández, J. I., & Gómez‐Plaza, E. (2003) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.1551 · Cited by 51 · cited 2× · see citing works
“During the ageing process, for Sercial Madeira wines, the relative concentration of volatile phenols increases more remarkably, with a similar trend being reported in the literature [101].”
Background
Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies
Zhao, P., Gao, J., Qian, M. C., & Li, H. (2017) · Molecules · doi:10.3390/molecules22071045 · Cited by 51 · cited 1× · see citing works
“These volatile phenols are connected with olfactory defects in wine, when they exceed their OTs (33 μg/L for 4‐ethylguaiacol and 440 μg/L for 4‐ethylphenol) [40], Brettanomyces can potentially induce spoilage related to medicinal or barnyard odors [99].”
Background
Analysis of Potent Odour-Active Volatile Thiols in Foods and Beverages with a Focus on Wine
Chen, L., Capone, D. L., & Jeffery, D. W. (2019) · Molecules · doi:10.3390/molecules24132472 · Cited by 51 · cited 2× · see citing works
“The volatile thiols, also called mercaptans, can cause defective aromas to wine quality, when present at a high concentration, as they possess the lowest OTs (ng/L or lower) [8].”
Background
Development of a novel microextraction by packed sorbent-based approach followed by ultrahigh pressure liquid chromatography as a powerful technique for quantification phenolic constituents of biological interest in wines
Gonçalves, J. L., Mendes, B., Silva, C. L., & Câmara, J. S. (2012) · Journal of Chromatography A · doi:10.1016/j.chroma.2012.01.023 · Cited by 49 · see citing works
Self-citation
Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation
Liu, P.-T., Duan, C., & Yan, G. (2019) · Molecules · doi:10.3390/molecules24030538 · Cited by 49 · cited 1× · see citing works
“Alternatively, the biosynthesis can be through the direct uptake of unsaturated fatty acids from the grape juice [71].”
Background
Fermentation-derived aroma compounds in varietal young wines from South Africa
Louw, L., Tredoux, A. G. J., van Rensburg, P., Kidd, M., Næs, T., & Nieuwoudt, H. H. (2010) · South African Journal of Enology and Viticulture · doi:10.21548/31-2-1418 · Cited by 48 · cited 1× · see citing works
“At high concentrations, these acids are linked with rancid, cheesy, and vinegar odors; however, they are generally at concentrations below their OTs in wines [73].”
Background
Carbocations and the Complex Flavor and Bouquet of Wine: Mechanistic Aspects of Terpene Biosynthesis in Wine Grapes
Wedler, H. B., Pemberton, R. P., & Tantillo, D. J. (2015) · Molecules · doi:10.3390/molecules200610781 · Cited by 48 · cited 2× · see citing works
“As an example, monoterpenes (C10) are synthesized from geranyl diphosphate (GPP), while sesquiterpenes (C15) and diterpenes (C20) are produced from farnesyl diphosphate (FPP) and geranylgeranyl diphosphate (GGPP), respectively [22].”
Background
Method Development for the Determination of Seven Organic Acids in Wines by Reversed-Phase High Performance Liquid Chromatography
Zotou, A. C., Loukou, Z., & Karava, O. (2004) · Chromatographia · doi:10.1365/s10337-004-0330-9 · Cited by 48 · see citing works
Ultrasound as an effective technique to reduce higher alcohols of wines and its influencing mechanism investigation by employing a model wine
Zhang, Q., Xu, B., Chen, B., Zhao, W.-Q., & Xue, C. (2019) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2019.104813 · Cited by 47 · cited 2× · see citing works
“If they arise at a concentration below 300 mg/L, it could contribute positively to the overall wine aroma with the fruity and flowery notes, whereas at concentrations higher than 400 mg/L, a negative effect is noticed as pungent and unpleasant notes [63,66].”
Background
Determination of Lactones in Wines by Headspace Solid-Phase Microextraction and Gas Chromatography Coupled with Mass Spectrometry
Pérez-Olivero, S. J., Pérez-Pont, M. L., Conde, J. E., & Trujillo, J. P. P. (2014) · Journal of Analytical Methods in Chemistry · doi:10.1155/2014/863019 · Cited by 46 · cited 1× · see citing works
“The lactones, special γ‐lactones and oak lactones, are the most significant flavor compounds, derived by cyclization of the respective hydroxycarboxylic acids [77,91].”
Background
Volatile Compounds of Red Wines Macerated with Spanish, American, and French Oak Chips
Rodríguez‐Bencomo, J. J., Ortega-Herás, M., Pérez‐Magariño, S., & González-Huerta, C. (2009) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf900739k · Cited by 46 · see citing works
Polyphenols, Antioxidant Potential and Color of Fortified Wines during Accelerated Ageing: The Madeira Wine Case Study
Pereira, V., Albuquerque, F., Cacho, J. F., & Marques, J. C. (2013) · Molecules · doi:10.3390/molecules18032997 · Cited by 45 · see citing works
Heterocyclic acetals in Madeira wines
Câmara, J. S., Marques, J. C., Alves, A., & Ferreira, A. C. S. (2003) · Analytical and Bioanalytical Chemistry · doi:10.1007/s00216-003-1818-0 · Cited by 45 · cited 3× · see citing works
“Potential ageing markers of Madeira wines [57,58,77,80,82].”
BackgroundSelf-citation
UPLC analysis of free amino acids in wines: Profiling of on-lees aged wines
Fiechter, G., & Mayer, H. K. (2011) · Journal of Chromatography B · doi:10.1016/j.jchromb.2011.02.005 · Cited by 44 · see citing works
Influence of the Species and Geographical Location on Volatile Composition of Spanish Oak Wood (Quercus petraeaLiebl. andQuercus roburL.)
Guchu, E., Díaz-Maroto, M. C., Díaz-Maroto, I. J., Vila-Lameiro, P., & Pérez-Coello, M. S. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf053055z · Cited by 44 · see citing works
Analysis of wine volatile profile by purge-and-trap–gas chromatography–mass spectrometry
Aznar, M., & Arroyo, T. (2007) · Journal of Chromatography A · doi:10.1016/j.chroma.2007.07.031 · Cited by 43 · see citing works
Polyfunctional Thiol Compounds
Dubourdieu, D., & Tominaga, T. (2008) · Springer eBooks · doi:10.1007/978-0-387-74118-5_15 · Cited by 42 · cited 1× · see citing works
“The most common volatile thiols found in wines include 3‐sulfanylhexan‐1‐ol (aroma descriptor: grapefruit; OT = 60 ng/L [50]), 3‐sufanylhexyl acetate (aroma descriptor: passionfruit; OT = 4 ng/L [50]), and 4‐methyl‐4‐ sulfanylpentan‐2‐one (aroma descriptor: boxwood; OT = 0.”
A sensitive microextraction by packed sorbent-based methodology combined with ultra-high pressure liquid chromatography as a powerful technique for analysis of biologically active flavonols in wines
Silva, C. L., Gonçalves, J. L., & Câmara, J. S. (2012) · Analytica Chimica Acta · doi:10.1016/j.aca.2012.06.020 · Cited by 42 · see citing works
Self-citation
Effect of vine foliar treatments on the varietal aroma of Monastrell wines
Pardo-García, A. I., de la Hoz, K. S., Zalacaın, A., Alonso, G. L., & Salinas, M. R. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.04.100 · Cited by 40 · cited 3× · see citing works
“Primary aroma, also called varietal aroma, arises from a complex set of compounds that can exist in free forms (VOCs, odorants) and/or as precursors (glycosidically bound compounds, odorless) [13].”
Background
THE HERBACEOUS CHARACTER OF WINES
Mozzon, M., Savini, S., Boselli, E., & Thorngate, J. H. (2016) · Università Politecnica delle Marche (Università Politecnica delle Marche) · doi:10.14674/1120-1770/ijfs.v304 · Cited by 40 · cited 3× · see citing works
“The C6 alcohols’ concentration depends on grape variety, ripeness stage, treatments prior to fermentation, and temperature/duration of contact with the skins [54,55].”
Background
Establishment of the varietal profile of Vitis vinifera L. grape varieties from different geographical regions based on HS-SPME/GC–qMS combined with chemometric tools
Perestrelo, R., Barros, A. S., Rocha, S. M., & Câmara, J. S. (2014) · Microchemical Journal · doi:10.1016/j.microc.2014.04.010 · Cited by 39 · see citing works
Self-citation
HPLC Analysis of Phenols in Negroamaro and Primitivo Red Wines from Salento
Ragusa, A., Centonze, C., Grasso, M. E., Latronico, M., Mastrangelo, P., Sparascio, F., & Maffia, M. (2019) · Foods · doi:10.3390/foods8020045 · Cited by 38 · see citing works
Varietal and pre-fermentative volatiles during ripening of Vitis vinifera cv Nebbiolo berries from three growing areas
Ferrandino, A., Carlomagno, A., Baldassarre, S., & Schubert, A. (2012) · Food Chemistry · doi:10.1016/j.foodchem.2012.06.061 · Cited by 37 · cited 1× · see citing works
“In the opposite case, at higher levels, these C6 compounds lead to undesirable organoleptic odors, like herbaceous, green fruit, and crushed leaf [54,56].”
Background
Chemical Constituents of Grapes and Wine
Jackson, R. S. (2000) · Elsevier eBooks · doi:10.1016/b978-012379062-0/50007-x · Cited by 37 · see citing works
Monosaccharide anhydrides, new markers of toasted oak wood used for ageing wines and distillates
Alañón, M. E., Rubio, H. D. P., Díaz-Maroto, M. C., & Pérez-Coello, M. S. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2009.06.047 · Cited by 36 · see citing works
Levels of 5-hydroxymethylfurfural, furfural, 2-furoic acid in sapa syrup, Marsala wine and bakery products
Ortu, E., & Caboni, P. (2017) · International Journal of Food Properties · doi:10.1080/10942912.2017.1373668 · Cited by 36 · see citing works
Higher alcohols concentration and its relation with the biological aging evolution
Muñoz-Rodríguez, D., Peinado, R. A., Medina, M., & Moreno, J. J. (2005) · European Food Research and Technology · doi:10.1007/s00217-005-0161-4 · Cited by 35 · cited 1× · see citing works
“The alcohols’ concentration depends on several factors such as yeast strain, fermentation temperature, pH of must, aeration, and the variety and maturity of grape berries [64].”
Background
Content in metallic ions of wines from the Madeira and Azores archipelagos
Trujillo, J. P. P., Conde, J. E., Pont, M. L. P., Câmara, J. S., & Marques, J. C. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2010.06.065 · Cited by 35 · see citing works
Self-citation
Food Aroma Compounds
Tylewicz, U., Inchingolo, R., & Rodríguez‐Estrada, M. T. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-805257-0.00009-0 · Cited by 33 · cited 2× · see citing works
“The ketones are derived from lipid oxidation and the fermentation process, as well as from the citrate and glucose metabolism [74], having a low contribution to wine aroma owing to their high OTs.”
Background
Aroma Compounds in Wine
Zhu, F., Du, B., & Li, J. (2016) · InTech eBooks · doi:10.5772/65102 · Cited by 33 · cited 2× · see citing works
“Until now, more than 1000 VOCs with different polarities, volatilities, and in widespread concentrations (ng/L to mg/L) [10] have been identified in wines.”
Background
Aroma ageing trends in GC/MS profiles of liqueur wines
Pereira, A. C., Reis, M. S., Saraiva, P. M., & Marques, J. C. (2009) · Analytica Chimica Acta · doi:10.1016/j.aca.2009.11.060 · Cited by 32 · cited 4× · see citing works
“Potential ageing markers of Madeira wines [57,58,77,80,82].”
BackgroundInfluential
Influence of oak wood and grape tannins on the lactic acid bacterium?nococcus ?ni (Leuconostoc oenos, 8413)
Vivas, N., Augustin, M., & Lonvaud‐Funel, A. (2000) · Journal of the Science of Food and Agriculture · doi:10.1002/1097-0010(20000901)80:11 · Cited by 31 · see citing works
Simultaneous Determination of Phenolic Compounds in Red Wines by HPLC‐UV
Tarola, A. M., Milano, F., & Giannetti, V. (2007) · Analytical Letters · doi:10.1080/00032710701577666 · Cited by 31 · see citing works
Determination of Metal Elements in Wine Using Laser-Induced Breakdown Spectroscopy (LIBS)
Bocková, J., Tian, Y., Yin, H., Gilon, N., Chen, Y., Veis, P., & Yu, J. (2017) · Applied Spectroscopy · doi:10.1177/0003702817708337 · Cited by 31 · see citing works
A comparative study of the volatile content of Mencía wines obtained using different pre-fermentative maceration techniques
Mihnea, M., González-SanJosé, M. L., Ortega-Herás, M., & Pérez‐Magariño, S. (2015) · LWT · doi:10.1016/j.lwt.2015.05.024 · Cited by 30 · cited 1× · see citing works
“The odors (owing to compounds that can bind to olfactory receptors) can influence flavor (mixture of aroma and taste) in the mouth retro‐nasally, which leads to consumer rejection or acceptance, and subsequently wine valorization [4,8,9].”
Background
Terpene content of wine from the aromatic grape variety ‘Irsai Oliver’ (Vitis vinifera L.) depends on maceration time
Baroň, M., Průšová, B., Tomášková, L., Kumšta, M., & Sochor, J. (2017) · Open Life Sciences · doi:10.1515/biol-2017-0005 · Cited by 29 · cited 2× · see citing works
“The terpenes levels found in grapes and wine depend on several factors, such as grape variety, maturity of grape berries, geographical region, and winemaking techniques [23].”
Background
Geographical Origin Traceability of Red Wines Based on Chemometric Classification via Organic Acid Profiles
Huang, X., Jiang, Z., Tan, J., & Li, R. (2017) · Journal of Food Quality · doi:10.1155/2017/2038073 · Cited by 28 · cited 1× · see citing works
“[106] studied the organic acids profile of red wines obtained from different grape varieties.”
Background
Quantification of furanic derivatives in fortified wines by a highly sensitive and ultrafast analytical strategy based on digitally controlled microextraction by packed sorbent combined with ultrahigh pressure liquid chromatography
Perestrelo, R., Silva, C. L., & Câmara, J. S. (2015) · Journal of Chromatography A · doi:10.1016/j.chroma.2015.01.020 · Cited by 27 · cited 1× · see citing works
“This chemical family has been associated with caramel, spice, brown, and dried fruits odors, with 2‐furfural, 5‐methyl‐2‐furfural, and HMF being the predominant furans reported in Madeira wine [68,80,83,88].”
BackgroundSelf-citation
Polyphenols, biogenic amines and amino acids patterns in Verdelho wines according to vintage
Perestrelo, R., Bordiga, M., Locatelli, M., Silva, C. L., & Câmara, J. S. (2019) · Microchemical Journal · doi:10.1016/j.microc.2019.104383 · Cited by 27 · see citing works
Self-citation
Determination of trace elements in Italian wines by means of total reflection X-ray fluorescence spectroscopy
Dalipi, R., Borgese, L., Zacco, A., Tsuji, K., Sangiorgi, E., Piro, R., Bontempi, E., & Depero, L. E. (2015) · International Journal of Environmental & Analytical Chemistry · doi:10.1080/03067319.2015.1036861 · Cited by 25 · see citing works
Effect of Vine Water and Nitrogen Status, as Well as Temperature, on Some Aroma Compounds of Aged Red Bordeaux Wines
Menn, N. L., van Leeuwen, C., Picard, M., Riquier, L., de Revel, G., & Marion, S. M. (2019) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.9b00591 · Cited by 25 · see citing works
Determination of Selected Metals in Fruit Wines by Spectroscopic Techniques
Płotka‐Wasylka, J., Rutkowska, M., Cieślik, B. M., Tyburcy, A., & Namieśnik, J. (2017) · Journal of Analytical Methods in Chemistry · doi:10.1155/2017/5283917 · Cited by 22 · see citing works
Impact of storage time and temperature on furanic derivatives formation in wines using microextraction by packed sorbent tandem with ultrahigh pressure liquid chromatography
Perestrelo, R., Rodriguez, E., & Câmara, J. S. (2016) · LWT · doi:10.1016/j.lwt.2016.10.041 · Cited by 21 · cited 2× · see citing works
“Overall, 3‐ methylbutan‐1‐ol and 2‐phenylethanol have been described to hold the highest odor intensities, contributing positively to wine aroma with flower, honey, and fruit notes [4,29,67,68].”
BackgroundSelf-citation
The Evolution of Polyphenols from Grapes to Wines
Niculescu, V., Păun, N., & Ionete, R. E. (2018) · InTech eBooks · doi:10.5772/intechopen.72800 · Cited by 21 · see citing works
Rapid analysis of heterocyclic acetals in wine by stable isotope dilution gas chromatography–mass spectrometry
Peterson, A. L., Angelita Gambuti, B., & Waterhouse, A. L. (2014) · Tetrahedron · doi:10.1016/j.tet.2014.12.014 · Cited by 20 · cited 1× · see citing works
“The acetals arose by the acid‐catalyzed condensation reaction between aldehydes and alcohols, which is favored at higher pH values, resulting in four heterocyclic acetal alcohol formation: cis‐ and trans‐5‐hydroxy‐2‐methyl‐1,3‐dioxane (cis‐ and trans‐dioxane), and cis‐ and trans‐4‐hydroxymethyl‐ 2‐methyl‐1,3‐dioxalane…”
Amino Acids and Biogenic Amines Evolution during the Estufagem of Fortified Wines
Pereira, V., Pereira, A. C., Trujillo, J. P. P., Cacho, J. F., & Marques, J. C. (2015) · Journal of Chemistry · doi:10.1155/2015/494285 · Cited by 19 · see citing works
Distinctive Characteristics of Madeira Wine Regarding Its Traditional Winemaking and Modern Analytical Methodologies
Perestrelo, R., Albuquerque, F., Rocha, S. M., & Câmara, J. S. (2011) · Advances in food and nutrition research · doi:10.1016/b978-0-12-384927-4.00007-5 · Cited by 18 · cited 1× · see citing works
“Wine acidity influences the ageing potential of wine, as it determines their physical, biochemical, and microbial stability [6].”
BackgroundSelf-citation
Unraveling Vitis vinifera L. grape maturity markers based on integration of terpenic pattern and chemometric methods
Perestrelo, R., Silva, C. L., Silva, P., & Câmara, J. S. (2018) · Microchemical Journal · doi:10.1016/j.microc.2018.07.017 · Cited by 18 · see citing works
Self-citation
Levels of selected metals in wines from different Herzegovinian viticultural localities
Blesic, M., DRMAĆ, M., BATINIĆ, K., Spaho, N., Murtić, M. S., & Zele, M. (2017) · Croatian Journal of Food Science and Technology · doi:10.17508/cjfst.2017.9.1.01 · Cited by 16 · see citing works
Impact of storage time and temperature on volatomic signature of Tinta Negra wines by LLME/GC- IT MS
Perestrelo, R., Silva, C. L., Silva, P., & Câmara, J. S. (2018) · Food Research International · doi:10.1016/j.foodres.2018.04.034 · Cited by 15 · see citing works
Self-citation
Biogenic amines and the winemaking process
Moreno-Arribas, M. V., Smit, A. Y., & du Toit, M. (2010) · Elsevier eBooks · doi:10.1533/9781845699987.2.494 · Cited by 14 · see citing works
Wines: Madeira, Port and Sherry Fortified Wines – The Sui Generis and Notable Peculiarities. Major Differences and Chemical Patterns
Perestrelo, R., Silva, C. L., Pereira, J. A. M., & Câmara, J. S. (2015) · Elsevier eBooks · doi:10.1016/b978-0-12-384947-2.00758-3 · Cited by 11 · see citing works
Self-citation
Organic Acid Composition in Croatian Predicate Wines
Žulj, M. M., Puhelek, I., Korenika, A.-M. J., Bandić, L. M., Pavlešić, T., & Jeromel, A. (2015) · Agriculturae Conspectus Scientificus (Poljoprivredna Znanstvena Smotra) · Cited by 10 · see citing works
Analytical methodologies for the determination of biogenic amines in wines: an overview of the recent trends
Vanda, P., Miranda, A., Leça, J. M., & Marques, J. C. (2017) · Journal of Analytical Bioanalytical and Separation Techniques · doi:10.15436/2476-1869.17.1296 · Cited by 9 · see citing works
Analysis for Difficulty during Freeze-Drying Feizixiao Lychees
Huang, L., Qiao, F., Peng, G., & Fang, C. (2017) · Journal of Food Quality · doi:10.1155/2017/8359438 · Cited by 8 · see citing works
Is Sotolon Relevant to the Aroma of Madeira Wine Blends?
Gaspar, J. M., Freitas, A. I., Zhao, Q., Leça, J. M., Pereira, V., & Marques, J. C. (2019) · Biomolecules · doi:10.3390/biom9110720 · Cited by 6 · cited 1× · see citing works
“In addition, sotolon (3‐hydroxy‐4,5‐dimethyl‐2(5H)‐furanone) has been considered a key aroma of fortified wines owing to its low OT (few μg/L) and, associated with their characteristic nutty, caramel, and curry odor, depends on its concentration and enantiomeric distribution [95].”
Background
Impact of grape temperature at pressing on organic acids and oenological characteristics of Méthode Cap Classique wines
Chidi, B. S., Mafata, M., Notshokovu, N. Z., & van Jaarsveld, F. P. (2018) · South African Journal of Enology and Viticulture · doi:10.21548/39-1-2467 · Cited by 2 · see citing works
Human gustation and flavor
Breslin, P. A. S. (2007) · Special publication - Royal Society of Chemistry/Special publication · doi:10.1039/9781847550859-00033 · Cited by 1 · see citing works

Flagged first, then by citations

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Sorted by citations

Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile
Carpena, M., Fraga-Corral, M., Otero, P., Nogueira, R. A., Garcia-Oliveira, P., Prieto, M. A., & Simal-Gandara, J. (2020) · Foods · doi:10.3390/foods10010051 · Cited by 172 · see citing works
“Secondary aromas can be divided into pre-fermentative, those arisen due to the mechanical treatment of grapes, and fermentative, those boosted during alcoholic or malolactic fermentation processes [1,2].”
BackgroundInfluential
Bottle Aging and Storage of Wines: A Review
Echave, J., Barral-Martinez, M., Fraga‐Corral, M., Prieto, M. A., & Simal‐Gándara, J. (2021) · Molecules · doi:10.3390/molecules26030713 · Cited by 111 · see citing works
Role of Yeasts on the Sensory Component of Wines
Romano, P., Braschi, G., Siesto, G., Patrignani, F., & Lanciotti, R. (2022) · Foods · doi:10.3390/foods11131921 · Cited by 103 · see citing works
“The compounds involved in the varietal aroma of the cultivars of Vitis vinifera are essentially: terpenes, norisoprenoids, and methoxypyrazine [7,8].”
Background
Advancements and challenges for brewing aroma-enhancement fruit wines: Microbial metabolizing and brewing techniques
Wang, F., Zhao, P., Du, G., Zhai, J., Guo, Y., & Wang, X. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.139981 · Cited by 66 · see citing works
Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process
Průšová, B., Humaj, J., Sochor, J., & Baroň, M. (2022) · Fermentation · doi:10.3390/fermentation8030093 · Cited by 61 · see citing works
The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development
Ge, Y., Wu, Y., Aihaiti, A., Wang, L., Wang, Y., Xing, J., Zhu, M., & Hong, J. (2025) · Microorganisms · doi:10.3390/microorganisms13030477 · Cited by 49 · see citing works
“Additionally, the concentration of esters can serve as an indicator for the different stages of fruit vine-gar fermentation [99].”
The formation of volatiles in fruit wine process and its impact on wine quality
Tan, J., Ji, M., Gong, J., & Chitrakar, B. (2024) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-024-13084-8 · Cited by 42 · see citing works
“Alcohol and higher alcohols are responsible for the formation of these esters (Jeromel et al. 2019; Perestrelo et al. 2020); ethyl fatty acid esters comprise ethyl octanoate, ethyl hex-anoate, and ethyl decanoate, while acetate esters comprise different acetates (isobutyl-, amyl-, hexyl-, ethyl-,…”
Aromatic characterization of traditional Chinese wine Msalais by partial least-square regression analysis based on sensory quantitative descriptive and odor active values, aroma extract dilution analysis, and aroma recombination and omission tests
Zhu, L., Zhang, M., Xiang, X., Lan, Y.-B., Shi, Y. H., Duan, C., & Zhang, R. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.129781 · Cited by 33 · see citing works
The Flavor Chemistry of Fortified Wines—A Comprehensive Approach
Abreu, T., Perestrelo, R., Bordiga, M., Locatelli, M., Coïsson, J. D., & Câmara, J. S. (2021) · Foods · doi:10.3390/foods10061239 · Cited by 30 · see citing works
“A natural grape spirit is added in order to stop the fermentation process and to obtain an ethanol content between 18 and 22% [1,35].”
BackgroundMethodInfluentialSelf-citation
Quantitative determination of vanillin and its detection threshold in sake
Boerzhijin, S., Osafune, Y., Kishimoto, T., Hisatsune, Y., & Isogai, A. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.140224 · Cited by 17 · see citing works
Impact of Acetaldehyde Addition on the Sensory Perception of Syrah Red Wines
Garcia, L., Perrin, C., Nolleau, V., Godet, T., Farines, V., Garcia, F., Caillé, S., & Saucier, C. (2022) · Foods · doi:10.3390/foods11121693 · Cited by 17 · see citing works
“Generally, it represents more than 90% of the total aldehyde content in wines [3].”
Background
Impact of Non-Saccharomyces Yeast Fermentation in Madeira Wine Chemical Composition
Miranda, A., Pereira, V., Jardim, H., Malfeito‐Ferreira, M., & Marques, J. C. (2023) · Processes · doi:10.3390/pr11020482 · Cited by 15 · see citing works
Tracing the volatilomic fingerprint of grape pomace as a powerful approach for its valorization
Abreu, T., Jasmins, G., Bettencourt, C., Teixeira, J., Câmara, J. S., & Perestrelo, R. (2023) · Current Research in Food Science · doi:10.1016/j.crfs.2023.100608 · Cited by 12 · see citing works
Self-citation
Valorization of Traditional Alcoholic Beverages: The Study of the Sicilian Amarena Wine during Bottle Aging
Bella, G. D., Porretti, M., Albergamo, A., Mucari, C., Tropea, A., Rando, R., Nava, V., Turco, V. L., & Potortì, A. G. (2022) · Foods · doi:10.3390/foods11142152 · Cited by 12 · see citing works
Sequential culture with aroma‐producing yeast strains to improve the quality of Kyoho wine
Lai, Y., Hou, C., Lin, S., Lo, Y., Chen, C., Hsieh, C., Lin, H., & Cheng, K. (2023) · Journal of Food Science · doi:10.1111/1750-3841.16468 · Cited by 11 · see citing works
The Fingerprint of Fortified Wines—From the Sui Generis Production Processes to the Distinctive Aroma
Perestrelo, R., Jaouhari, Y., Abreu, T., Castillo, M., Travaglia, F., Pereira, J. A. M., Câmara, J. S., & Bordiga, M. (2023) · Foods · doi:10.3390/foods12132558 · Cited by 11 · see citing works
“The specific patterns and specificities of production can vary, depending on the type of fortified wine being made, but they all contribute to the unique and complex flavors that are characteristic of fortified wines [6].”
BackgroundInfluentialSelf-citation
Comprehensive Analysis of Teran Red Wine Aroma and Sensory Profiles: Impacts of Maceration Duration, Pre-Fermentation Heating Treatment, and Barrel Aging
Rossi, S., Bestulić, E., Orbanić, F., Horvat, I., Lukić, I., Peršurić, A. S. I., Bubola, M., Plavša, T., & Radeka, S. (2024) · Applied Sciences · doi:10.3390/app14198729 · Cited by 11 · see citing works
Molecular Identification and VOMs Characterization of Saccharomyces cerevisiae Strains Isolated from Madeira Region Winery Environments
Castillo, M., da Silva, E., Câmara, J. S., & Khadem, M. (2020) · Processes · doi:10.3390/pr8091058 · Cited by 11 · see citing works
“In the Demarcated Region of Madeira (DRM), specific agro-edaphoclimatic conditions such as insular Atlantic territory, volcanic origin, combined with selective noble grapes and specific agronomic techniques adapted to the area and orography of the island, in close relationship with traditional and sui generis vinifica…”
BackgroundSelf-citation
Varietal Aromas of Fortified Wines from Different Moscato Var. (Vitis vinifera L.) under the Same Pedoclimatic Conditions
Verzera, A., Merlino, M. V., Cincotta, F., Prestia, O., Sparacio, A., Sparla, S., & Condurso, C. (2021) · Foods · doi:10.3390/foods10112549 · Cited by 11 · see citing works
“Ethyl esters of short- and medium-chain-length carboxylic acids (C2–C10) and acetates of short-chain-length alcohols (C4–C6) are among the most important components of sensory perception of wines, since they are reported at the concentration above their OTV; however, at high concentrations, they can cover the varietal…”
Background
Impact of storage conditions on the volatile aroma compounds of aged sake
Boerzhijin, S., Isogai, A., & MUKAI, N. (2023) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2023.105351 · Cited by 10 · see citing works
Aroma generation of fermented fruit wines: potential enhancement strategies via fermentation and aging process
Lou, X., Sun, J., Yang, H., Yu, H., Chen, C., Liu, S., Chen, X., & Tian, H. (2025) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2025.2516758 · Cited by 9 · see citing works
“…accounts for more than 90% of the total aldehydes during the aging process, and benzaldehyde exhibited an increasing tendency when aged in a wood barrel, which was possibly due to phenylalanine oxidation reactions (Coetzee and Du Toit 2015) or degradation of wood lignin (Perestrelo et al. 2020).”
LC-MS/MS-Based Determination and Optimization of Linoleic Acid Oxides in Baijiu and Their Variation with Storage Time
Fang, C., Zhuang, X., Li, Z., Zou, Y., Pu, J., Wang, D., & Xu, Y. (2025) · Metabolites · doi:10.3390/metabo15040246 · Cited by 8 · see citing works
“For example, furfural, lactones, and acetals have been identified as potential age‑ related markers in Madeira wine [11].”
Effect of Maturation with American Oak Chips on the Volatile and Sensory Profile of a Cabernet Sauvignon Rosé Wine and Its Comparison with Commercial Wines
Hernández-Carapia, M. Á., Verde-Calvo, J. R., Escalona‐Buendía, H. B., & Peña‐Álvarez, A. (2023) · Beverages · doi:10.3390/beverages9030072 · Cited by 8 · see citing works
The Correlation between Amino Acids and Biogenic Amines in Wines without Added Sulfur Dioxide
Macoviciuc, S., Niculaua, M., Nechita, B., Cioroiu, I. B., & Cotea, V. V. (2024) · Fermentation · doi:10.3390/fermentation10060302 · Cited by 7 · see citing works
“This occurred because studies have indicated that the use of lactic acid can enhance the formation of cadaverine.”
Background
What Can Fluorescence Tell Us About Wine?
Sadowska‐Bartosz, I., & Bartosz, G. (2025) · International Journal of Molecular Sciences · doi:10.3390/ijms26073384 · Cited by 7 · see citing works
“All these compounds may affect the taste, aroma, and ither properties of wine and thus consumer preferences [8].”
The importance of outlier rejection and significant explanatory variable selection for pinot noir wine soft sensor development
An, J., Wilson, D. I., Deed, R. C., Kilmartin, P. A., Young, B. R., & Yu, W. (2023) · Current Research in Food Science · doi:10.1016/j.crfs.2023.100514 · Cited by 7 · see citing works
Application of aroma-producing yeasts and ageing technology in Kyoho-fortified wine
Lai, Y., Chen, C., Lo, Y., Hsieh, C., Hsu, F., & Cheng, K. (2023) · European Food Research and Technology · doi:10.1007/s00217-023-04332-8 · Cited by 7 · see citing works
Chemically Modified Clay Adsorbents Used in the Retention of Protein and Polyphenolic Compounds from Sauvignon Blanc White Wine
Hortolomeu, A., Mirilă, D., Roșu, A.-M., Nedeff, F., Scutaru, I., Ureche, D., Sturza, R., Finaru, A.-L., & Nistor, I. D. (2024) · Nanomaterials · doi:10.3390/nano14070588 · Cited by 6 · see citing works
“This test consists of heating the wine sample at a high temperature for a period of time in order to destabilize the protein compounds, thus resulting in protein aggregation [43].”
Screening of the Volatile Composition and Olfactory Properties of Aglianico and Primitivo, Two Southern Italian Red Wines
Pittari, E., Luigi Moio, B., & Piombino, P. (2023) · Applied Sciences · doi:10.3390/app13042165 · Cited by 6 · see citing works
Tracing the Volatilomic Fingerprint of the Most Popular Italian Fortified Wines
Jasmins, G., Perestrelo, R., Coïsson, J. D., Sousa, P., Teixeira, J. A., Bordiga, M., & Câmara, J. S. (2023) · Foods · doi:10.3390/foods12102058 · Cited by 6 · see citing works
“This study evaluated the aroma compounds and determined the odor descriptors (OTs) for five typical Chinese liquors.”
BackgroundInfluentialSelf-citation
Application of 1H NMR metabolomics analysis to sparkling wines aged with different types of sugar added to the liqueur de dosage
Charnock, H. M., Pickering, G. J., & Kemp, B. S. (2023) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2023.105834 · Cited by 6 · see citing works
Unveiling the Evolution of Madeira Wine Key Metabolites: A Three-Year Follow-Up Study
Pereira, V., Leça, J. M., Freitas, A. I., Pereira, A. C., Pontes, M., Albuquerque, F., & Marques, J. C. (2022) · Processes · doi:10.3390/pr10051019 · Cited by 5 · see citing works
Evaluation of volatile and chemical profile of sherry-like white wine Vernaccia di Oristano from Sardinia by comprehensive targeted and untargeted approach
Petretto, G. L., Urgeghe, P. P., Cabizza, R., & CARO, A. D. (2023) · European Food Research and Technology · doi:10.1007/s00217-023-04262-5 · Cited by 4 · see citing works
“With reference to the acetals, that are tertiary aromas produced during wine aging, it was possible to identify two compounds, namely diethoxymethane and 1,1-diethoxy-2-methyl-propane, already well known as wine ageing markers [27].”
Background
Design of volatile organic compounds profiles of roasted Coffea arabica extracts produced by supercritical and conventional solvents
de Toledo, P. R. A. B., de Melo, M. M. R., Rodrigues, V. H., Pezza, H. R., Rocha, S. M., Toci, A. T., Pezza, L., Portugal, I., & Silva, C. M. (2022) · International Journal of Food Science & Technology · doi:10.1111/ijfs.15882 · Cited by 3 · see citing works
Self-citation
Decoding the aroma of freshness: The characterization of universal key aroma compounds in blueberry wines through sensomics methods
Guo, Z., Wang, Y., Li, Y., Yang, H., Song, L., Ma, T., Fang, Y., & Sun, X. (2026) · Food Bioscience · doi:10.1016/j.fbio.2026.108322 · Cited by 2 · see citing works
Comprehensive analysis of lactones and furanones in baijiu: Identification, quantitation, sensorial contribution and aging-related insights
Huang, H., Li, Y., Lan, H., Zheng, J., Zhao, D., Su, J. Q., Lu, Y. E., Chen, S., & Xu, Y. (2026) · Food Research International · doi:10.1016/j.foodres.2026.118917 · Cited by 2 · see citing works
Unveiling the Regional Identity of Madeira Wine: Insights from Saccharomyces cerevisiae Strains Using Interdelta Analysis
Castillo, M., Parra, N., Câmara, J. S., & Khadem, M. (2025) · Beverages · doi:10.3390/beverages11030084 · Cited by 2 · see citing works
Self-citation
Food safety and quality. Scientific proceedings
(2023) · doi:10.15414/2023.sqf23-psp · Cited by 2 · see citing works
Optimizing soft sensor costs through feature selection: A comparative study of sensory and chemical parameters in wine grade prediction
An, J., & Zhang, Z. (2025) · Chemometrics and Intelligent Laboratory Systems · doi:10.1016/j.chemolab.2025.105404 · Cited by 1 · see citing works
Characterizing the potential of late- and ice-harvest apple from the Loess Plateau area of China to make ice ciders: from the view of phytochemicals and aromas
Zhai, J., Yang, Y. L., Wang, F., Cui, G., Zou, Y., Guo, Y., Zhou, H., Wang, X., & Zhao, P. (2025) · Journal of Future Foods · doi:10.1016/j.jfutfo.2025.04.014 · Cited by 1 · see citing works
Product extrinsic cues as quality predictors in New Zealand Pinot Noir: Vintage outperforms price
An, J., Deed, R. C., Young, B. R., Kilmartin, P. A., & Yu, W. (2025) · Food and Humanity · doi:10.1016/j.foohum.2025.100696 · Cited by 1 · see citing works
Characterization of New Yeast Strains Isolated from Local Grape Varieties of the Soufli Region in Northern Greece
Nikolaou, A., Prapa, I., Karapantzou, I., Kompoura, V., Proxenia, N., Kotseridis, Y., & Kourkoutas, Y. (2025) · Microbiology Research · doi:10.3390/microbiolres16090207 · Cited by 1 · see citing works
“Esters are fermentation-derived compounds that originate enzymatically from higher alcohols or plain ethanol, and many of them are associated with fruity, floral, sweet, honey, and other pleasing scents, contributing to the wine aroma profile [73,74].”
Improvement of the fortified white wine technology
Orobchuk, O., Berezhniuk, A., Subtelnyi, R. O., & Dzinyak, B. (2022) · Chemistry Technology and Application of Substances · doi:10.23939/ctas2022.01.082 · Cited by 1 · see citing works
A methodological framework for wine and grape authenticity: combining bibliometrics and text mining
da Costa, N. L., & de Lima, M. D. (2025) · Quality & Quantity · doi:10.1007/s11135-025-02252-1 · Cited by 1 · see citing works
Wide World of Beverage Research: Reviews of Current Topics
CARO, A. D. (2021) · Beverages · doi:10.3390/beverages7020017
“[13] on Madeira wine, a fortified wine with an important impact on the Madeira island economy.”
Background
Wine and grape fingerprinting based on chemical compounds and data analysis – insights from bibliometric analysis and text miningPreprint
da Costa, N. L., & Lima, M. D. (2023) · Research Square · doi:10.21203/rs.3.rs-2884440/v1
Efectos combinados de la clorosis férrica y el estado hídrico del viñedo en la calidad de la uva y el vino cv. Tempranillo
Alonso, R. S. (2021) · doi:10.35376/10324/60389
Wine Volatilomics
Câmara, J. S., Perestrelo, R., Berenguer, C. V., & Pereira, J. A. M. (2024) · Methods and protocols in food science · doi:10.1007/978-1-0716-3650-3_9
Self-citation
Influence of microbial and functional metabolites on the aroma of wines from different areas in Ningxia, China
Liu, Y., Wang, Z., Chen, X., Liu, X., Luo, Y., Yan, Y., Kai, J., Zhao, D., Zhang, J., Li, C., et al. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117614
An overview on Moscatel de Setúbal fortified wine
Granja‐Soares, J., Ricardo-Da-Silva, J. M., & Catarino, S. (2025) · Ciência e técnica vitivinícola/Ciência e técnica vitivinícola · doi:10.1051/ctv/20254002078
Analytical qualification of materials
Jiménez-Carvelo, A. M., Medina‐García, M., Pérez-Beltrán, C. H., & Cuadros-Rodrı́guez, L. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-22163-7.00004-8
Modulation of volatile profiles in wine produced following ancient practices: A comparison between pitch-coated and uncoated amphorae
Abarca-Rivas, C., Lamuela-Raventós, R. M., Vallverdú‐Queralt, A., Pérez, M., Corrado, M., Zifferero, A., Chessa, R., Rossellini, D., Reynolds, P., & Pecci, A. (2026) · LWT · doi:10.1016/j.lwt.2026.119534
Differential Analysis of Metabolites of Musalais New Product Based on Non-Targeted Metabolomics
Wang, Y., Chen, S., Lei, K., Pu, Y., Li, Y., Liu, B., & Hou, X. (2026) · Fermentation · doi:10.3390/fermentation12060277
“While high levels of aldehydes may impart off-flavors, their interactions with other organic compounds can potentially enhance the aromatic complexity of wine [36].”
Carbonyls in wine
Nunes, F. M., Cosme, F., Milheiro, J., Ribeiro, M., & Filipe-Ribeiro, L. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-29192-0.00058-3
Impact of Sulfur Dioxide Additions on the Oxidation–Reduction Potential, Chemical Composition, and Sensory Properties of Apple Cider
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Changes in volatile composition of Madeira wines during their oxidative ageing
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Self-citation

Authors: Perestrelo, R., Silva, C., Gonçalves, C., Castillo, M., & Câmara, J. S.
Affiliations: Centro de Química da Madeira (PT)
Corresponding author: Perestrelo, Rosa
ORCID: Perestrelo, Rosa
Silva, Catarina
Gonçalves, Carolina
Castillo, Mariangie
Câmara, José S.
Venue: Beverages
Publisher: MDPI AG
Published: 2020-02-25
Volume: 6
Issue: 1
Pages: 12
ISSN: 2306-5710 (ISSN-L)
DOI: 10.3390/beverages6010012
OpenAlex: W3007236197
Cited by: 56
References: 153
Citations by year: 2026: 7 · 2025: 13 · 2024: 7 · 2023: 14 · 2022: 7 · 2021: 6 · 2020: 2
FWCI: 4.70
Type: journal article
Language: en
Open access: gold
dx.doi.org
Licence: cc-by
creativecommons.org/licenses/by/4.0/ (vor)
Locations: Beverages (publishedVersion, cc-by)
Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion, cc-by)
DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders: Agência Regional para o Desenvolvimento da Investigação, Tecnologia e Inovação (000005, M1420-01-0145, M1420-01-0145-FEDER-000005)
European Commission
Fundação para a Ciência e a Tecnologia (Madeira 14–20, 01-0145, M1420‐01‐0145‐FEDER‐000005, M1420-01-0145-FEDER-000008, PEst-OE/QUI/UI0674/2019)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Life Sciences › Agricultural and Biological Sciences › Plant Science › Horticultural and Viticultural Research
Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
Keywords: Madeira wine, fortified wine, wine aging, volatile compounds, aroma compounds, wine authenticity, polyphenols, organic acids, biogenic amines, metals, terpenes, norisoprenoids, esters, fatty acids, furanic compounds, lactones, acetals, chemometrics, GC×GC-TOFMS

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An Approach of the Madeira Wine Chemistry

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