Distinctive characteristics of madeira wine regarding its traditional winemaking and modern analytical methodologies

Advances in Food and Nutrition Research

Volumn 63, Issue , 2011, Pages 207-249

  Perestrelo, Rosa ^a,b   Albuquerque, Francisco ^c   Rocha, Sílvia M ^b   Câmara, José S ^a  

^a UNIVERSITY OF MADEIRA   (Portugal)

^b UNIVERSITY OF AVEIRO   (Portugal)

^c Madeira Wine Company   (Portugal)

Author keywords

Amino acids and biogenic amines; Madeira wine; Polyphenols, Authenticity; Volatile compounds

Indexed keywords

EID: 80051868657     PISSN: 10434526     EISSN: None     Source Type: Book Series    
DOI: 10.1016/B978-0-12-384927-4.00007-5     Document Type: Chapter

References (99)

1. Alves R.F., Nascimento A.M.D., Nogueira J.M.F. Characterization of the aroma profile of Madeira wine by sorptive extraction techniques. Anal. Chim. Acta 2005, 546:11-21.
2. Arthur L., Pawliszyn J. Solid phase microextraction with thermal desorption using fused silica optical fibers. Anal. Chem. 1990, 62:2145-2148.
3. Baltussen E., Sandra P., David F., Cramers C. Stir bar sorptive extraction (SBSE), a novel extraction technique for aqueous samples: Theory and principles. J. Microcol. Sep. 1999, 11:737-747.
4. Baumes R., Cordonnier R., Nitz S., Drawert F. Identification and determination of volatile constituents in wines from different wine cultivars. J. Agric. Food Chem. 1986, 37:927-934.
5. Bauza T., Blaise A., Mestres J.P., Teissedre P.L., Daumas F., Cabanis J.C. Biogenic amines contents and their variation parameters in Cotes Du Rhone, Vallee Du Rhone and Provence Wines. Sci. Aliment. 1995, 15:367-380.
6. Belitz H.D., Grosch W. Food Chemistry 1999, Springer, Berlin, Heidelberg, New York. 2nd edn.
7. Bisson L.F. Influence of nitrogen on yeast and fermentation of grapes. In: proceedings of the international symposium on nitrogen in grapes and wine. Am. Soc. Enol. Vitic. 1991, 323:78-89.
8. Blanck I., Sen A., Grosch W. Potent odorants of the roasted powder and brew of Arabica coffee. Z. Lebensm. Unters. Forsch. 1992, 195:239-245.
9. Cadahía E., Simón B.F., Jalocha J. Volatile compounds in Spanish. French and American oak woods after natural seasoning and toasting. J. Agric. Food Chem. 2003, 51:5923-5932.
10. Caillet S., Salmiéri S., Lacroix M. Evaluation of free radical-scavenging properties of commercial grape phenol extracts by a fast colorimetric method. Food Chem. 2006, 95:1-8.
11. Câmara J.S. Analytical Characterization of Madeira Wines 2004, Ph.D. Thesis, University of Madeira.
12. Câmara J.S., Marques J.C., Alves A., Ferreira A.C.S. Heterocycles acetals in Madeira wine. Anal. Bioanal. Chem. 2003, 375:1221-1224.
13. Câmara J.S., Marques J.C., Alves A., Ferreira A.C.S. Heterocyclic acetals in Madeira wines. Anal. Bioanal. Chem. 2003, 375:1221-1224.
14. Câmara J.S., Herbert P., Marques J.C., Alves M.A. Varietal flavour compounds of four grape varieties producing Madeira wine. Anal. Chim. Acta 2004, 513:203-207.
15. Câmara J.S., Marques J.C., Alves M.A., Ferreira A.C.S. 3-Hydroxy-4,5-dimethyl-2(5H)-furanone levels in fortified Madeira wines: Relationship to sugar content. J. Agric. Food Chem. 2004, 52:6765-6769.
16. Câmara J.S., Alves M.A., Marques J.C. Changes in volatile composition of Madeira wines during their oxidative ageing. Anal. Chim. Acta 2006, 563:188-197.
17. Câmara J.S., Alves M.A., Marques J.C. Multivariate analysis for the classification and differentiation of Madeira wines according to main grape varieties. Talanta 2006, 68:1512-1521.
18. Câmara J.S., Alves M.A., Marques J.C. Development of headspace solid-phase microextraction-gas chromatography-mass spectrometry methodology for analysis of terpenoids in Madeira wines. Anal. Chim. Acta 2006, 555:191-200.
19. Câmara J.S., Alves M.A., Marques J.C. Classification of Boal, Malvazia. Sercial and Verdelho wines based on terpenoid patterns. Food Chem. 2007, 101:475-484.
20. Campo E., Ferreira V., Escudero A., Marqués J.C., Cacho J. Quantitative gas chromatography-olfactometry and chemical quantitative study of the aroma of four Madeira wines. Anal. Chim. Acta 2006, 563:180-187.
21. Cerdán T.G., Ancín-Azpilicueta C. Effect of oak barrel type on the volatile composition of wine: Storage time optimization. LWT-Food Sci. Technol. 2006, 39:199-205.
22. Chatonnet P. Discrimination and control of toasting intensity and quality of oak wood barrels. Am. J. Enol. Vitic. 1999, 50:479-494.
23. Chatonnet P., Dubourdieu D. Comparative study of the characteristics of American white oak (" Quercus alba" ) and European oak (" Quercus petraea and Q. robur" ) for production of barrels used in barrel aging of wines. J. Int. Sci. Vigne Vin. 1998, 32:99-104.
24. Cheng M., Gao H.Q., Xu L., Li B.Y., Zhang H., Li X.H. Cardioprotective effects of grape seed proanthocyanidins extracts in streptozocin induced diabetic rats. J. Cardiovasc. Pharmacol. 2007, 50:503-509.
25. Crozier A., Clifford M.N., Ashihara H. Plant Secondary Metabolites: Occurrence, Structure and Role in the Human Diet 2006, Blackwell Publishing Ltd., Oxford, UK.
26. Cutzach I., Chatonnet P., Henry R., Dubourdieu D. Identification of volatile compounds with a "toasty" aroma in heated oak used in barrelmaking. J. Agric. Food Chem. 1997, 45:2217-2224.
27. Del Barrio-Galán R., Pérez-Magariño S., Ortega-Heras M. Techniques for improving or replacing ageing on lees of oak aged red wines: The effects on polysaccharides and the phenolic composition. Food Chem. 2011, 127:528-540.
28. Delgado R., Martín P., Álamo M., González M. Changes in the phenolic composition of grape berries during ripening in relation to vineyard nitrogen and potassium fertilisation rates. J. Sci. Food Agric. 2004, 84:623-630.
29. Doussot F., De Jéso B., Quideau S., Pardon P. Extractives content in cooperage oak wood during natural seasoning and toasting: Influence of tree species, geographic location and single-tree effects. J. Agric. Food Chem. 2002, 50:5955-5961.
30. Dubois P. Apports du fût de chêne neuf a l'arôme des vins. Rev. Fr. Oenol. 1989, 120:19-24.
31. Fauconneau B., Waffo-Teguo P., Huguet F., Barrier L., Decendit A., Merillon J. Scavenger and antioxidant properties of astringin and phenolic compounds extracted from Vitis vinifera cell cultures. Life Sci. 1997, 61:2103-2110.
32. Fernández-García E., Tomillo J., Nuñez M. Effect of added proteinases and level of starter culture on the formation of biogenic amines in raw milk Manchego cheese. Int. J. Food Microbiol. 1999, 52:189-196.
33. Fernández de Simón B., Cadahía E., Jalocha J. Volatile compounds in a Spanish red wine aged in barrels made of Spanish, French, and American oak wood. J. Agric. Food Chem. 2003, 51:7671-7678.
34. Ferreira V., Escudero A., Fernandez P.E., Cacho J. Changes in the profile of volatile compounds in wines stored under oxygen and their relationship with the browning process. Z. Lebensm. Unters. Forsch. 1997, 205:392-396.
35. Ferreira A.C.S., Barbe J.C., Bertrand A. Heterocyclic acetals from glycerol and acetaldehyde in Port wines: Evolution with aging. J. Agric. Food Chem. 2002, 50:2560-2564.
36. Ferreira V., Ortín N., Escudero A., López R., Cacho J. Chemical characterization of the aroma of Grenache rose wines. Aroma extract dilution analysis, quantitative determination and sensory reconstitution studies. J. Agri. Food Chem. 2002, 50:4048-4054.
37. Gómez-Alonso S., Hermosín-Gutiérrez I., García-Romero E. Simultaneous HPLC analysis of biogenic amines, amino acids, and ammonium ion as aminoenone derivatives in wine and beer samples. J. Agric. Food Chem. 2007, 55:608-613.
38. Guth H., Grosch W. Identification of the character impact odorants of stewed beef juice by instrumental analyses and sensory studies. J. Agric. Food Chem. 1994, 42:2862-2866.
39. Haffner T., Tressl R. Biosynthesis of (R)-γ-decanolactone in the yeast Sporobolomyces odorus. J. Agric. Food Chem. 1996, 44:1218-1223.
40. Hale M.D., Mccafferty K., Larmie E., Newton J., Swan J.S. The influence of oak seasoning and toasting parameters on the composition and quality of wine. Am. J. Enol. Vitic. 1999, 50:495-502.
41. Herraiz T., Huang Z., Ough C.S. 1,2,3,4-Tetrahydro-β-carboline-3-carboxylic acid and 1-Methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid in wines. J. Agric. Food Chem. 1993, 41:455-459.
42. Herraiz T., Ough C.S. Chemical and technological factors determining tetrahydro-β-carboline-3-carboxylic acid content in fermented alcoholic beverages. J. Agric. Food Chem. 1993, 41:959-964.
43. Ibanez J.G., Carreon-Alvarez A., Barcena-Soto M., Casillas N. Metals in alcoholic beverages: A review of sources, effects, concentrations, removal, speciation, and analysis. J. Food Compos. Anal. 2008, 21:672-683.
44. Izquierdo-Pulido M., Marine-Font A., Vidal-Carou M.C. Effect of tyrosine and tyramine formation during beer fermentation. Food Chem. 2000, 70:329-332.
45. Kaniou I., Samouris G., Mouratidou T., Eleftheriadou A., Zantopoulos N. Determination of biogenic amines in fresh unpacked and vacuum-packed beef during storage at 4 °C. Food Chem. 2001, 74:515-519.
46. Kidwell D.A., Riggs L.A. Comparing two analytical methods: Minimal standards in forensic toxicology derived from information theory. Forensic Sci. Int. 2004, 145:85-96.
47. Klampfl C.W., Buchberger W., Haddad P.R. Determination of organic acids in food samples by capillary zone electrophoresis. J. Chromatogr. A 2000, 881:357-364.
48. Kobayashi A. FlaVour chemistry trends and developments. ACS Symposium Series 388 1989, American Chemical Society, Washington, DC, p. 49.
49. Košir I.J., Kidrič J. Identification of amino acids in wines by one- and two- dimensional nuclear magnetic resonance spectroscopy. J. Agric. Food Chem. 2001, 49:50-56.
50. Kuroda Y., Hara Y. Antimutagenic and anticarcinogenic activity of tea polyphenols. Mutat. Res. 1999, 436:69-97.
51. Lehtonen P., Saarinen M., Vesanto M., Riekkola M.L.Z. Determination of wine amines by HPLC using automated precolumn derivatisation with o-phthalaldehyde and fluorescence detection. Lebensm. Unters. Forsch. 1992, 194:434-437.
52. Lonvaud-Funel A. Biogenic amines in wines: Role of lactic acid bacteria. FEMS Microbiol. Lett. 2001, 199:9-13.
53. Masson E., Baumes R., Moutounet M., Puech J.L. The effect of kiln drying on the levels of ellagitannins and volatile compounds of European oak (Quercus petraea Liebl.) stave wood. Am. J. Enol. Vitic. 2000, 51:201-214.
54. Mattace Raso G., Meli R., Carlo G., Pacilio M., Carlo R. Inhibition of inducile nitric oxide synthase and cyclooxygenase-2 expression by flavonoids in macrophage J774A.1. Life Sci. 2001, 68:921-931.
55. Mayer H., Marconi O., Floridi S., Montanari L., Fantozzi P. Determination of Cu(II) in beer by derivate potentiometric stripping analysis. J. Inst. Brew. 2003, 109:332-336.
56. Maynard L.S., Schenker V.J. Monoamine-oxidase inhibition by ethanol in vitro. Nature 1996, 196:575-576.
57. Medina B. Wine authenticity. Food Authentication 1996, 60-107. Blackie, London, UK. P.R. Ashurst, J.M. Dennis (Eds.).
58. Morales M.L., Benitez B., Troncoso A.M. Accelerated aging of wine vinegars with oak chips: Evaluation of wood flavour compounds. Food Chem. 2004, 88:305-315.
59. Müller C., Kneper R., Webb A. 1,3-Dioxanes and 1,3-dioxolanes as constituents of the acetal fraction of Spanish fino sherry. Am. J. Enol. Vitic. 1978, 29:207-212.
60. Musteata M., Pawliszyn J. Bioanalytical applications of solid-phase microextraction. Trends Anal. Chem. 2007, 26:36-45.
61. Naczk M., Shahidi F. Extraction and analysis of phenolics in food. J. Chromatogr. A 2004, 1054:95-111.
62. Nogueira J.M.F., Nascimento A.M.D. Analytical characterization of Madeira wine. J. Agric. Food Chem. 1999, 47:566-575.
63. Packer L., Rimbach G., Virgili F. Antioxidant activity and biologic properties of a procyanidin-rich extract from pine (pinus maritima) bark, pycnogenol. Free Radic. Biol. Med. 1999, 27:704-724.
64. Paixão N., Pereira V., Marques J.C., Câmara J.S. Validation of a methodology for quantification polyphenols with potential antioxidant properties in wines by reverse phase HPLC. J. Sep. Sci. 2008, 31:2189-2198.
65. Pereira V., Pontes M., Câmara J.S., Marques J.C. Simultaneous analysis of free amino acids and biogenic amines in honey and wine samples using in loop orthophthalaldeyde derivatization procedure. J. Chromatogr. A 2008, 1189:435-443.
66. Pereira A.C., Reis M.S., Saraiva P.M., Marques J.C. Analysis and assessment of Madeira wine ageing over an extended time period through GC-MS and chemometric analysis. Anal. Chim. Acta 2010, 660:8-21.
67. Pereira A.C., Reis M.S., Saraiva P.M., Marques J.C. Aroma ageing trends in GC/MS profiles of liqueur wines. Anal. Chim. Acta 2010, 659:93-101.
68. Pereira V., Albuquerque F.M., Ferreira A.C., Cacho J., Marques J.C. Evolution of 5-hydroxymethylfurfural (HMF) and furfural (F) in fortified wines submitted to overheating conditions. Food Res. Int. 2010, 44:71-76.
69. Pereira V., Câmara J.S., Cacho J., Marques J.C. HPLC-DAD methodology for the quantification of organic acids, furans and polyphenols by direct injection of wine samples. J. Sep. Sci. 2010, 33:1204-1215.
70. Pereira A.C., Reis M.S., Saraiva P.M., Marques J.C. Madeira wine ageing prediction based on different analytical techniques: UV-vis, GC-MS HPLC-DAD. Chemometr. Intell. Lab. Syst. 2011, 105:43-55.
71. Perestrelo R., Barros A.S., Câmara J.S., Rocha S.M. In-depth search focused on furans, lactones, volatile phenols, and acetals as potential age markers of Madeira wines by comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry combined with solid phase microextraction. J. Agric. Food Chem. 2011, 59:3186-3204.
72. Perestrelo R., Fernandes A., Albuquerque F.F., Marques J.C., Câmara J.S. Analytical characterization of the aroma of Tinta Negra Mole red wine: Identification of the main odorants compounds. Anal. Chim. Acta 2006, 563:154-164.
73. Perestrelo R., Nogueira J.M.F., Câmara J.S. Potentialities of two solventless extraction approaches-stir bar sorptive extraction and headspace solid-phase microextraction for determination of higher alcohol acetates, isoamyl esters and ethyl esters in wines. Talanta 2009, 80:622-630.
74. Perestrelo R., Petronilho S., Câmara J.S., Rocha S.M. Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry combined with solid phase microextraction as a powerful tool for quantification of ethyl carbamate in fortified wines. The case study of Madeira wine. J. Chromatogr. A 2010, 1217:3441-3445.
75. Perez-Coello M.S., Sanz J., Cabezudo M.D. Determination of volatile compounds in hydroalcoholic extracts of French and American oak woods. Am. J. Enol. Vitic. 1999, 50:162-165.
76. Pérez-Prieto L.J., López-Roca J.M., Martínez-Cutillas A., Mínguez F.P., Gómez-Plaza E. Maturing wines in oak barrels. Effects of origin, volume, and age of the barrel on the wine volatile composition. J. Agric. Food Chem. 2002, 50:3272-3276.
77. Pozo-Bayón M.A., Pueyo E., Martín-Álvarez P.J., Polo M.C. Polydimethylsiloxane solid-phase microextraction-gas chromatography method for the analysis of volatile compounds in wines: Its application to the characterization of varietal wines. J. Chromatogr. A 2001, 922:267-275.
78. Rapp A., Mandery H. Wine aroma. Experientia 1986, 42:873-884.
79. Rapp A., Versini G. Influence of nitrogen compounds in grapes on aroma compounds of wine. In: proceedings of the international symposium on nitrogen in grapes and wine. Am. Soc. Enol. Vitic. 1991, 323:156-164.
80. Ribéreau-Gayon P., Glories Y., Maujean A., Dubourdieu D. Handbook of Enology. The Chemistry of Wine. Stabilization and Treatment, Vol. 2 2000, Wiley, New York, p. 187.
81. Risticevic S., Niri V.H., Vuckovic D., Pawliszyn J. Recent developments in solid-phase microextraction. Anal. Bioanal. Chem. 2009, 393:781-795.
82. Rocha S.M., Coelho E., Zrostlíková J., Delgadillo I., Coimbra M.A. Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry of monoterpenoids as a powerful tool for grape origin traceability. J. Chromatogr. A 2007, 1161:292-299.
83. Rudnitskaya A., Rocha S.M., Legin A., Pereira V., Marques J.C. Evaluation of the feasibility of the electronic tongue as a rapid analytical tool for wine age prediction and quantification of the organic acids and phenolic compounds. The case-study of Madeira wine. Anal. Chim. Acta 2010, 662:82-89.
84. Santos M.H.S. Biogenic amines: Their importance in foods. Int. J. Food Microbiol. 1996, 29:213-231.
85. Scalzo J., Politi A., Pellegrini N., Mezzetti B., Battino M. Plant genotype affects total antioxidant capacity and phenolic contents in fruit. Nutrition 2005, 21:207-213.
86. Segade S.R., Vázquez E.S., Losada E.D. Influence of ripeness grade on accumulation and extractability of grape skin anthocyanins in different cultivars. J. Food Compos. Anal. 2008, 21:599-607.
87. Silva Ferreira A.C., Guedes de Pinho P., Rodriques P., Hogg T. Kinetics of oxidative degradation of white wines and how they are affected by selected technological parameters. J. Agric. Food Chem. 2002, 50:5919-5924.
88. Silva Ferreira A.C., Hogg T., Guedes de Pinho P. Identification of key odorants related to the typical aroma of oxidation-spoiled white wines. J. Agric. Food Chem. 2003, 51:1377-1381.
89. Silva H.O., Pinho P.G., Machado B.P., Hogg T., Marques J.C., Câmara J.S., Albuquerque F., Ferreira A.C.S. Impact of forced-aging process on Madeira wine flavor. J. Agric. Food Chem. 2008, 56:11989-11996.
90. Simpson R.F. Aroma and compositional changes in wine with oxidation, storage end aging. Vitis 1978, 17:274-287.
91. Simpson R.F. Volatile aroma components of Australian port wines. J. Sci. Food Agric. 1980, 31:214-222.
92. Singleton V.L. Maturation of wines and spirits: Comparisons, facts, and hypotheses. Am. J. Enol. Vitic. 1995, 46:98-115.
93. Souza P.O., Cardeal Z.L., Augusti R., Morrison P., Marriott P.J. Determination of volatile compounds in Brazilian distilled cachaça by using comprehensive two-dimensional gas chromatography and effects of production pathways. J. Chromatogr. A 2009, 1216:2881-2890.
94. Stevenson T. The Sotheby's Wine Encyclopedia 2005, Dorling Kindersley, UK, pp. 340-341.
95. Tominaga T., Blanchard L., Darriet P., Dubourdieu D. A powerful aromatic volatile thiol, 2-furanmethanethiol, exhibiting roast coffee aroma in wines made from several Vitis vinifera grape varieties. J. Agric. Food Chem. 2000, 48:1799-1802.
96. Tranchida P.Q., Dugo P., Dugo G., Mondello L. Comprehensive two-dimensional chromatography in food analysis. J. Chromatogr. A 2004, 1054:3-16.
97. Trujillo J.P.P., Conde J.E., Pont M.L.P., Câmara J., Marques J.C. Content in metallic ions of wines from the Madeira and Azores archipelagos. Food Chem. 2011, 124:533-537.
98. Varache-Lembège M., Waffo-Téguo P., Richard T., Monti J.P., Deffieux G., Vercauteren J., Mérillon J.M., Nuhrich A. Structure-activity relationship of polyhydroxystilbene derivatives extracted from Vitis vinifera cell culture as inhibitors of human platelet aggregation. Med. Chem. Res. 2000, 10:253-267.
99. Williams P.J., Strauss C.R. Studies of volatile components in the dichloromethane extract of Australian flor sherries. The identification of the isomeric ethylideneglycerols. J. Inst. Brew. 1978, 84:144-147.