Analytical characterization of Madeira wine

For a correct characterization of Madeira wine commercially available in th e market, 52 samples having different types and ages, representative of the delimited region of Madeira (liquor wine of quality produced in delimited region), were analyzed in relation to physicochemical and sensorial paramet ers. Standard methodology for spirits and alcoholic beverages as well as a council of tasters were adopted respectively to quantify such parameters, a ccording to European Union regulations. The main physicochemical parameters analyzed demonstrated that Madeira wine represent a high quality beverage without toxicological risks, as all constituents have in general contents c learly below the maximum concentration admissible by the national and/or in ternational rules. A reasonable differentiation of properties could be achi eved between samples having different types and ages, when principal compon ent, discriminant and cluster analyses were applied to the analytical data, especially for physicochemical parameters.