Polyphenols, Antioxidant Potential and Color of Fortified Wines during Accelerated Ageing: The Madeira Wine Case Study

Polyphenols, Antioxidant Potential and Color of Fortified Wines during Accelerated Ageing: The Madeira Wine Case Study

Polyphenols, antioxidant potential and color of three types of fortified Madeira wines were evaluated during the accelerated ageing, named as estufagem. The traditional estufagem process was set to 45 °C for 3 months. Overheating conditions, 1 month at 70 °C, were also examined. Total polyphenols (T...

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Bibliographic Details
Main Authors: José C. Marques, Juan Cacho, Francisco Albuquerque, Vanda Pereira
Format: Article
Language:English
Published: MDPI AG 2013-03-01
Series:Molecules
Subjects:
polyphenols
antioxidant potential
color
wines
heating
ageing
Online Access:http://www.mdpi.com/1420-3049/18/3/2997

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