Volatile Composition of Fortification Grape Spirit and Port Wine: Where Do We Stand?

Author:

Ribeiro Sónia Gomes1ORCID,Martins Cátia1ORCID,Tavares Tiago1,Rudnitskaya Alisa2ORCID,Alves Fernando3,Rocha Sílvia M.1ORCID

Affiliation:

1. Department of Chemistry & LAQV-REQUIMTE, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal

2. Department of Chemistry & CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal

3. Symington Family Estates, Vinhos S.A. Travessa Barão de Forrester, 86, 4400-034 Vila Nova de Gaia, Portugal

Abstract

Port wine’s prominence worldwide is unequivocal and the grape spirit, which comprises roughly one fifth of the total volume of this fortified wine, is also a contributor to the recognized quality of this beverage. Nonetheless, information about the influence of the grape spirit on the final aroma of Port wine, as well as its volatile composition, is extremely limited. Moreover, the aroma characteristics of Port wines are modulated mainly by their volatile profiles. Hence, this review presents a detailed overview of the volatile composition of the fortification spirit and Port wine, along with the methodologies employed for their characterization. Moreover, it gives a general overview of the Douro Demarcated Region (Portugal) and the relevance of fortification spirit to the production of Port wine. As far as we know, this review contains the most extensive database on the volatile composition of grape spirit and Port wine, corresponding to 23 and 208 compounds, respectively. To conclude, the global outlook and future challenges are addressed, with the position of the analytical coverage of the chemical data on volatile components discussed as crucial for the innovation centered on consumer preferences.

Funder

PT national funds

CESAM

Q-AD4PurePort

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Reference116 articles.

1. (2022, February 24). IVDP Instituto Dos Vinhos Do Douro e Porto, I.P. Available online: www.ivdp.pt.

2. Jackson, R.S. (2008). Wine Science, Elsevier.

3. Fortification Spirit, a Contributor to the Aroma Complexity of Port;Rogerson;J. Food Sci.,2002

4. (2010). Regulamento 242/2010, de 15 de Março Do Ministério Da Agricultura, Do Desenvolvimento Rural e Das Pescas—Instituto Dos Vinhos Do Douro e Do Porto, I.P, Diário da República n.o 51/2010, Série II de 2010-03-15.

5. The Terroir of Port Wine: Two Hundred and Sixty Years of History;Nunes;Food Chem.,2018

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