2016, Pages 534–555
Abstract
Wine has a major societal importance, with its quality depending on grape maturity, terroir,
and winemaking and aging processes. Several grape compounds are
extracted and remain unmodified in wine, whereas others undergo
modification during fermentation and aging. They may all contribute to
the flavors that distinguish fortified wines. This article describes
relevant aspects and research related to the most important fortified
wines, namely, madeira, port, and sherry. The first part focuses on the history, terroir, and grape varieties, whereas the second section deals with the winemaking processes used to producing fortified wines.
Keywords
- Fortified wines;
- Madeira wine;
- Port wine;
- Sherry wine
Vitae
Rosa Perestrelo is a postdoctoral researcher at Madeira University and is member of the CQM (Madeira Chemistry Research Center) research unit.
She
studied chemistry in Madeira University, completed a master degree in
green chemistry (Faculty of Sciences of Lisbon University) and finished
her PhD in 2013, where she evaluated the potential of Vitis vinifera L. grapes used to produce Madeira wine.
She
published 22 SCI papers, 5 book chapters, and more than 70 poster
presentations in International and National conferences and about 12
Oral communications. H-index: 14; number of citations: 641; ORCID n°: 0000-0002-7223-1022.
Key subject areas: analytical chemistry; food chemistry; medicinal chemistry; metabolomics
Catarina Luís Silva is a PhD student at Madeira University and is member of the CQM (Madeira Chemistry Research Center) research unit.
After
her graduation in biochemistry in 2004 (University of Porto – UP),
Catarina got an MSc in applied biochemistry (Madeira University) in
2009, where she established the volatile metabolic profile of potential
biomarkers in individuals with oncologic pathologies.
She published 15 SCI papers, 3 book chapters, and more than 40 poster presentations in International and National conferences. H-index: 8; number of citations: 220; ORCID n°: 0000-0002-3018-3165.
Key subject areas: analytical chemistry; food chemistry; medicinal chemistry metabolomics.
Jorge Pereira (JP)
graduated in biochemistry in 2001 (Oporto University) and got his PhD
also in biochemistry in 2008 (New University of Lisbon). He was granted
with a post-doc fellowship (2010) to develop new methodologies to assess
highly prevalent human diseases caused by oxidative damage
(cardiovascular, oncologic, and neurodegenerative diseases). JP is also
studying the potential of natural antioxidants in the chemoprevention of
these diseases. JP authored 16 papers in peer review journals (4 as
first author, 2 as correspondent author), 6 books and book chapters and
11 published abstracts (238 citations). JP attended 16 international and
6 national conferences, in which he presented 11 oral communications
and more than 30 poster communications. JP supervised three master
projects and three summer training courses and was examiner of two
master thesis. JP is assistant editor of the Sample Preparation Journal (De Gruyter Open) since 2012.
José Sousa Câmara,
after his graduating in chemistry in 1992 (University of Coimbra – UC),
José got an MSc in quality control (UC) in 1997, a PhD in analytical
chemistry in 2004 at University of Madeira. He is actually assistant
professor in the Chemistry Department of University of Madeira and
senior researcher at Madeira Chemistry Research Centre (CQM), Madeira,
Portugal. He is supervisor of PhD and Master thesis and Director of the
course of Chemistry and CET on Higyene and Food Security. He published
over 70 SCI papers in JCR-SCI peer review journals. High number of citations: 1300 in 820 documents; SCI Citation Index. Index H
= 22; ORCID n°: 0000 0003 1965 315.8 book chapters. More than 300
poster presentations in International and National conferences and about
50 oral communications some of them by invitation. Co-author of nine
book chapters.
Editor of three books (ISBN 978-989-97667-0-9 and ISBN 978-972-789-302-7).
H-index: 22; number of citations: 1300; ORCID n°: 0000 0003 1965 315.
Head
of research group of Chemistry of Natural Products – working in the
field of Analytical, Food and Medicinal Chemistry, with expertise on:
- •
- Food bioactive metabolites
- •
- Food antioxidants
- •
- Volatile metabolites compounds as biomarkers of several diseases
- •
- Development and implementation of extraction methodologies
Associate editor of the Journal of Integrated-OMICS (JIOMICS), ISSN 2182-0287.
Member of the Editorial Board of ‘Spectroscopy: an International Journal’. Hindawi Publishing Corporation.
Regular referee of several scientific journals.
Network Coordinator at CQM/UMa of the National Network of Mass Spectrometry (RNEM).
Key subject areas: analytical chemistry; food chemistry; medicinal chemistry; metabolomics; biomarkers
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