Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Madeira is a fortified wine made on the Portuguese island of Madeira, in the North Atlantic Ocean, just under 400 kilometers (250 mi) north of the Canary Islands, Spain and 520 kilometers (320 mi) west of Morocco. Madeira is produced in a variety of styles ranging from dry wines, which can be consumed on their own, as an apéritif, to sweet wines usually consumed with dessert. Lower-priced Madeira is also used for cooking; are often flavoured with salt and pepper, but these are not fit for consumption as a beverage.
Highlighted compounds are flavor-active · click to view molecular profile
Fudge
20 shared
Based on shared molecular compounds · click to explore
What science says
compound effect
“The chemical groups that could be used as potential age markers were predominantly acetals, namely, diethoxymethane, 1,1-diethoxyethane, 1,1-diethoxy-2-methyl-propane, 1-(1-ethoxyethoxy)-pentane, trans-dioxane and 2-propyl-1,3-dioxolane, and from the other chemical groups, 5-methylfurfural and cis-oak-lactone, independently of the variety and the type of wine.”
acetals→identified as potential age markers→Madeira wine
“The chemical groups that could be used as potential age markers were predominantly acetals, namely, diethoxymethane, 1,1-diethoxyethane, 1,1-diethoxy-2-methyl-propane, 1-(1-ethoxyethoxy)-pentane, trans-dioxane and 2-propyl-1,3-dioxolane, and from the other chemical groups, 5-methylfurfural and cis-oak-lactone, independently of the variety and the type of wine.”
cis-oak-lactone→identified as potential age marker→Madeira wine
“The chemical groups that could be used as potential age markers were predominantly acetals, namely, diethoxymethane, 1,1-diethoxyethane, 1,1-diethoxy-2-methyl-propane, 1-(1-ethoxyethoxy)-pentane, trans-dioxane and 2-propyl-1,3-dioxolane, and from the other chemical groups, 5-methylfurfural and cis-oak-lactone, independently of the variety and the type of wine.”
5-methylfurfural→identified as potential age marker→Madeira wine
“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.”
“From a sensorial point of view, during the aging process the wine lost its freshness and fruitiness odor related to the presence of some varietal and fermentative compounds, whereas other descriptors such as caramel, dried fruits, spicy, toasty and woody, arose during ageing. The Maillard reaction and diffusion from the oak”
Madeira wine→gains→caramel, dried fruits, spicy, toasty, and woody descriptors
