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The flavor chemistry of fortified wines: a comprehensive approach

2021Journal article Open access
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dc.contributor.authorAbreu, Teresa
dc.contributor.authorPerestrelo, Rosa
dc.contributor.authorBordiga, Matteo
dc.contributor.authorLocatelli, Monica
dc.contributor.authorDaniel Coïsson, Jean
dc.contributor.authorCâmara, José S.
dc.date.accessioned2021-12-13T09:53:54Z
dc.date.available2021-12-13T09:53:54Z
dc.date.issued2021
dc.description.abstractFor 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAbreu, 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/foods10061239pt_PT
dc.identifier.doi10.3390/foods10061239pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/3909
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationMadeira Chemistry Research Centre
dc.relationMadeira Chemistry Research Centre
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFlavorpt_PT
dc.subjectAroma originpt_PT
dc.subjectFortified winespt_PT
dc.subjectEnologypt_PT
dc.subjectVinification processpt_PT
dc.subjectAgingpt_PT
dc.subjectOdor descriptorspt_PT
dc.subjectMadeira winespt_PT
dc.subject.pt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.subjectCentro de Química da Madeira
dc.titleThe flavor chemistry of fortified wines: a comprehensive approachpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00674%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00674%2F2020/PT
oaire.citation.issue6pt_PT
oaire.citation.startPage1239pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume10pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameDe Abreu Abreu
person.familyNamePerestrelo
person.familyNameCâmara
person.givenNameMaria Teresa
person.givenNameRosa
person.givenNameJosé
person.identifierhttps://scholar.google.com/citations?hl=pt-BR&user=YT8V7XQAAAAJ
person.identifier1441319
person.identifierG-3003-2013
person.identifier.ciencia-id8717-BA60-E569
person.identifier.ciencia-id251A-D5F7-9E32
person.identifier.ciencia-id481C-08CE-90E5
person.identifier.orcid0000-0002-7223-1022
person.identifier.orcid0000-0003-1965-3151
person.identifier.ridI-2307-2014
person.identifier.scopus-author-id16686828800
person.identifier.scopus-author-id10140393000
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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