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Publication
The flavor chemistry of fortified wines: a comprehensive approach
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| 9.34 MB | Adobe PDF |
Authors
Abreu, Teresa
Perestrelo, Rosa
Advisor(s)
Abstract(s)
For centuries, wine has had a fundamental role in the culture and habits of different
civilizations. Amongst numerous wine types that involve specific winemaking processes, fortified
wines possess an added value and are greatly honored worldwide. This review comprises the
description of the most important characteristics of the main worldwide fortified wines—Madeira,
Port, Sherry, Muscat, and Vermouth—structured in three parts. The first part briefly describes the
chemistry of wine flavor, the origin of typical aroma (primary, secondary and tertiary), and the
influencing parameters during the winemaking process. The second part describes some specificities
of worldwide fortified wine, highlighting the volatile composition with particular emphasis on
aroma compounds. The third part reports the volatile composition of the most important fortified
wines, including the principal characteristics, vinification process, the evolution of volatile organic
compounds (VOCs) during the aging processes, and the most important odor descriptors. Given
the worldwide popularity and the economic relevance of fortified wines, much research should be
done to better understand accurately the reactions and mechanisms that occur in different stages of
winemaking, mainly during the oxidative and thermal aging.
Description
Keywords
Flavor Aroma origin Fortified wines Enology Vinification process Aging Odor descriptors Madeira wines . Faculdade de Ciências Exatas e da Engenharia Centro de Química da Madeira
Citation
Abreu, T., Perestrelo, R., Bordiga, M., Locatelli, M., Daniel Coïsson, J., & Câmara, J. S. (2021). The flavor chemistry of fortified wines: a comprehensive approach. Foods, 10(6), 1239. https://doi.org/10.3390/foods10061239
Publisher
MDPI