Madeira's table wines: evolution and organoleptic characterisation
2007
Fernandes, M. | Pereira, R. | Albuquerque, F.M. | Câmara, J.S. | Marques, J.C.
The production of table wines was recently introduced in Madeira. The island is internationally recognised as a tourist destination as well as for the well known fortified wine "Madeira", closely related with the island's history, tradition and culture. The international recognition has led to the production of local red, white and rosé table wines. Verdelho, Arnsburger and Malvasia grapes are been used in the production of white table wines, while Tinta Negra Mole, Carbernet Sauvignon, Merlot, Touriga Nacional, Tinta barroca, Tinta Roriz and Sirah are used for red wines. The number of wine producers and labels are increasing and the production of table wine has risen by 200% in the last five years. The purpose of this work was the study of the evolution of main wines in recent years, based on their chromatic characteristics, colour intensity and tonality, total phenols index and organoleptic characterization. Some varieties are also used for the production of Madeira but table wines will not compete with Madeira wine as the rather small quantities produced actually are totally consumed internally. However, it is expected that the increase in grape production and the testing carried out with different varieties will contribute for the general improvement of quality and the appearance of new producers.
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