Baked wines

In making the drier sherry-type wines by baking, the shermats are baked with about the sugar content at which they will be marketed. Caramelization of sugar and resultant flavors are an important part of the baked, madeirized odor and flavor of the baked wines. 

Enzymes are used in baking, cheese manufacture, wine-making, brewing and distillation, pharmaceuticals, leather tanning, paper manufacture, adhesives, sewage disposal, animal feeds and in detergents. 

Sulfur Dioxide and Sulfites. Sulfur dioxide [7446-09-5], SO2, sodium bisulfite [15181-46-1], NaHSO, and sodium metabisulfite [23134-05-6] ate effective against molds, bacteria, and certain strains of yeast. The wine industry represents the largest user of sulfites, because the compounds do not affect the yeast needed for fermentation. Other appHcations include dehydrated fmits and vegetables, fmit juices, symps and concentrates, and fresh shrimp (79). Sulfites ate destmctive to thiamin, and cannot be used in foods, such as certain baked goods, that ate important sources of this vitamin. 

Potassium sorbate is a polyunsaturated fatty acid salt. It is used to inhibit molds, yeasts, and fungi in many foods, including cheese, wine, and baked goods. It is the potassium salt of sorbic acid. 

Flavor characteristics of white Concord wine are completely different from those of red Concord wine. Although fruity, the foxy character is almost entirely lacking in the white wine. The white Concord wine is valuable in blends and in the production of baked dessert wines. 

The autoracemization of dextrorotary tartrate in wines is quite slow and requires elevated temperatures for prolonged periods. It can be assumed that under U.S. wine production practices, sherry, because of its prolonged heating to develop the desired baked or nutty character and flavor, would be one of the few wine types which could undergo auto-... 

Mold retardant, preservative in baked goods, beverages, cakes, cheese, fish, fruit juice, margarine, pickled goods, salad dressings, fresh salad, wine migrating to foods from paper/ paperboard... 

Antimicrobial agent, preservative, flavoring agent, for baked goods, beverages, food colors, milk, wine, antimycotic migrating from food package... 

Viticulture and oenology play an important role in the economy of many countries, and considerable efforts are devoted to improve the quality of products and to match the broadest demands of the market. Many industrial processes are finalized to obtain products with peculiar characteristics. The peculiar characteristics of Madeira wines arise from the specific and singular winemaking process. Once fortified, the wines may be subjected to one of the two different heating processes (Fig. 7.1) Estufagem (baking process) or Canteiro (wood casks). 

This process confers the uniqueness, peculiarity, and specificity of Madeira wine. It is meant to simulate the effects of a long sea voyage of aging barrels through tropical climates. As noted, the benefits of this exposure were discovered in the seventeenth century, where casks of Madeira were stored in the warm, humid holds of sailing ships for months at a time. It led to the employment of the technique of baking used today. 

In order to evaluate the best temperature and time of baking process, Silva et al. (2008) used an expert panel to analyze seven descriptors, including dried fruit, nutty, baked, oak, mushroom, and brown sugar. The optimal temperature and time of baking process respecting the specificity of Madeira winemaking are considered 45 °C for 4 months. On the basis of aroma extract dilution analysis (AEDA), several Maillard byproducts, such as Sotolon, 2-furfural, 5-methyl-2-furfural, 5-ethoxy-methyl-2-furfural, methional, and phenylacetaldehyde, were identified in both Malvasia and Sercial wines under study which may explain the baked, brown sugar, and nutty odor descriptors. 

Pereira et al. (2010c,d) found that the levels of 5-hydroxymethyl-2-furfural and 2-furfural in sweet wines (Malvasia, Boal) increased slight for sweet (Malvasia) when estufagem was conducted at 30 °C. In dry wines (Sercial), their content was found below to its detection threshold. At higher temperatures (45 and 55 °C) a continuous increase was observed. Thus, the presence of 5-hydroxymethyl-2-furfural can be easily controlled during baking process by adjusting the temperature. 

Of all the fruits in the world, sour cherries are my favorite. I love their tartness, firm flesh, and dark wine—colored juice. The first stone fruit ofthe season, they always remind me that summerfinally has arrived. I love baking this tart and then eating it all myself. 

The development of an oxidized odor in white table wines was common. However, those who burnt sulfur freely in their casks (to produce SO2) had no trouble. Film yeast growth on dry white wines was also a problem, indicating poor cellar practice. The baking of wine to produce sherry was practiced already in California in 1884—in sherry houses. ... 

Production of Baked and Submerged Culture Sherry-Type Wines in California 1960-1980... 

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