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The fingerprint of fortified wines—From the sui generis production processes to the distinctive aroma

2023-06-30Journal article Open access
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.fosCiências Naturais::Ciências Químicas
datacite.subject.fosEngenharia e Tecnologia::Engenharia Química
dc.contributor.authorPerestrelo, Rosa
dc.contributor.authorJaouhari, Yassine
dc.contributor.authorAbreu, Teresa
dc.contributor.authorCastillo, Mariangie M.
dc.contributor.authorTravaglia, Fabiano
dc.contributor.authorPereira, Jorge A. M.
dc.contributor.authorCâmara, José S.
dc.contributor.authorBordiga, Matteo
dc.contributor.authorPerestrelo, Rosa
dc.contributor.authorAugusto Machado Pereira, Jorge
dc.contributor.authorCâmara, José
dc.date.accessioned2025-06-24T15:05:38Z
dc.date.available2025-06-24T15:05:38Z
dc.date.issued2023-06-30
dc.description.abstract<jats:p>The fortified wines that originated in Mediterranean countries have, in common, a high alcohol content to increase their shelf-life during long journeys to northern Europe and the American continent. Nowadays, the world’s better-known wines, including Marsala, Madeira, Port, and Sherry, due to their high alcoholic content, sweet taste, and intense aromatic profile, are designated as dessert wines and sometimes served as aperitifs. This review gives an overview of the traditional vinification process, including the microbiota and autochthonous yeast, as well as the regulatory aspects of the main Italian, Portuguese, and Spanish fortified wines. The winemaking process is essential to defining the volatile organic compounds (VOCs) that characterize the aroma of each fortified wine, giving them an organoleptic fingerprint and “terroir” characteristics. The various volatile and odorous compounds found in fortified wines during the oxidative aging are discussed in the last part of this review.</jats:p>eng
dc.identifier.citationPerestrelo, R.; Jaouhari, Y.; Abreu, T.; Castillo, M.M.; Travaglia, F.; Pereira, J.A.M.; Câmara, J.S.; Bordiga, M. The Fingerprint of Fortified Wines—From the Sui Generis Production Processes to the Distinctive Aroma. Foods 2023, 12, 2558. https://doi.org/10.3390/ foods12132558
dc.identifier.doi10.3390/foods12132558
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.13/7313
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationMadeira Chemistry Research Centre
dc.relationMadeira Chemistry Research Centre
dc.relation.ispartofFoods
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectFortified wine
dc.subjectSui generis
dc.subjectAroma descriptors
dc.subjectWinemaking process
dc.subject.
dc.subjectCentro de Química da Madeira
dc.subjectFaculdade de Ciências Exatas e da Engenharia
dc.titleThe fingerprint of fortified wines—From the sui generis production processes to the distinctive aromaeng
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.issue13
oaire.citation.titleFoods
oaire.citation.volume12
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNamePerestrelo
person.familyNameAugusto Machado Pereira
person.familyNameCâmara
person.givenNameRosa
person.givenNameJorge
person.givenNameJosé
person.identifier1441319
person.identifierG-3003-2013
person.identifier.ciencia-id251A-D5F7-9E32
person.identifier.ciencia-idEC12-EE8F-50E8
person.identifier.ciencia-id481C-08CE-90E5
person.identifier.orcid0000-0002-7223-1022
person.identifier.orcid0000-0003-0316-5348
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
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