Table 7.

Glories chromatic parameters: intensity (CI), tonality (To) and absorbance readings at 420 nm of Madeira wines submitted to heating at 45 °C (3 months) and 70 °C (1 month).

Wines		A420	± SD	CI	± SD	To	± SD
TNM sweet	0 m	1.435a	0.033	3.14a	0.09	1.17a	0.00
	1 m, 45 °C	1.840b	0.117	3.93b	0.30	1.31b	0.01
	2 m, 45 °C	1.174c	0.120	2.27c	0.27	1.52c	0.03
	3 m, 45 °C	1.167c	0.052	2.19c	0.13	1.63d	0.03
	1 m, 70 °C	2.149d	0.019	2.94a	0.05	3.87e	0.08
TNM dry	0 m	1.580a	0.019	4.22a	0.06	0.80a	0.00
	1 m, 45 °C	1.064b	0.004	2.27b	0.01	1.05b	0.00
	2 m, 45 °C	1.311c	0.007	2.53c	0.02	1.31c	0.00
	3 m, 45 °C	1.743d	0.043	3.46d	0.10	1.39d	0.00
	1 m, 70 °C	0.948e	0.003	1.41e	0.00	2.55e	0.00
Malvasia	0 m	0.692a	0.001	1.07a	0.00	2.36a	0.00
	1 m, 45 °C	1.070b	0.004	1.71b	0.01	2.19b	0.00
	2 m, 45 °C	1.253c	0.030	2.21c	0.06	1.92c	0.01
	3 m, 45 °C	0.859d	0.011	1.47d	0.03	2.05d	0.02
	1 m, 70 °C	2.135e	0.016	2.97e	0.05	4.03e	0.11

Different letters in the same column means significant differences at p < 0.050.