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Foods

Title:		The Flavor Chemistry of Fortified Wines-A Comprehensive Approach
Author(s):		Abreu T; Perestrelo R; Bordiga M; Locatelli M; Daniel Coisson J; Camara JS;
Address:		"CQM-UMa, Centro de Quimica da Madeira, Campus Universitario da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal. Dipartimento di Scienze del Farmaco, Universita degli Studi del Piemonte Orientale 'A. Avogadro', Largo Donegani 2, 28100 Novara, Italy. Departamento de Quimica, Faculdade de Ciencias Exatas e Engenharia, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal"
Journal Title:		Foods
Year:		2021
Volume:		20210529
Issue:		6
Page Number:		-
DOI:		10.3390/foods10061239
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"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"
Keywords:		Madeira wines aging aroma origin enology flavor fortified wines odor descriptors vinification process;
Notes:		"PubMed-not-MEDLINEAbreu, Teresa Perestrelo, Rosa Bordiga, Matteo Locatelli, Monica Daniel Coisson, Jean Camara, Jose S eng UIDB/00674/2020/Fundacao para a Ciencia e a Tecnologia/ UIDP/00674/2020/Fundacao para a Ciencia e a Tecnologia/ M1420-01-0145-FEDER-000008/Madeira 14-20 Program/ M1420-01-0145-FEDER-000005/Agencia Regional para o Desenvolvimento da Investigacao, Tecnologia e Inovacao/ Review Switzerland 2021/06/03 Foods. 2021 May 29; 10(6):1239. doi: 10.3390/foods10061239"