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Foods

Title:		The Fingerprint of Fortified Wines-From the Sui Generis Production Processes to the Distinctive Aroma
Author(s):		Perestrelo R; Jaouhari Y; Abreu T; Castillo MM; Travaglia F; Pereira JAM; Camara JS; Bordiga M;
Address:		"CQM-Centro de Quimica da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal. Department of Pharmaceutical Sciences, Universita degli Studi del Piemonte Orientale 'A. Avogadro', Largo Donegani 2, 28100 Novara, Italy. Departamento de Quimica, Faculdade de Ciencias Exatas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal"
Journal Title:		Foods
Year:		2023
Volume:		20230630
Issue:		13
Page Number:		-
DOI:		10.3390/foods12132558
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"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"
Keywords:		aroma descriptors fortified wines sui generis winemaking process;
Notes:		"PubMed-not-MEDLINEPerestrelo, Rosa Jaouhari, Yassine Abreu, Teresa Castillo, Mariangie M Travaglia, Fabiano Pereira, Jorge A M Camara, Jose S Bordiga, Matteo eng UIDB/00674/2020/FCT-Fundacao para a Ciencia e a Tecnologia CQM Base Fund/ UIDP/00674/2020/FCT-Fundacao para a Ciencia e a Tecnologia Programmatic Fund/ M1420-01-0145-FEDER-000005/ARDITI-Agencia Regional para o Desenvolvimento da Investigacao Tecnologia e Inovacao/ Project M1420-09-5369-FSE-000001/Centro de Quimica da Madeira - CQM+ (Madeira 14-20 Program)/ M14-20 M1420-01-0145-FEDER-000008/PROEQUIPRAM program/ Review Switzerland 2023/07/14 Foods. 2023 Jun 30; 12(13):2558. doi: 10.3390/foods12132558"