| Author(s): | Moreira N; Guedes de Pinho P; |
| Address: | "REQUIMTE-Toxicological Laboratory, Biological Science Department of Faculty of Pharmacy, University of Porto, Porto, Portugal" |
| DOI: | 10.1016/B978-0-12-384927-4.00005-1 |
| ISSN/ISBN: | 1043-4526 (Print) 1043-4526 (Linking) |
| Abstract: | "Port wine is a fortified wine with its origin in the Douro Demarcated Region but also includes Oporto city and the Entreposto of Gaia. Soil, climate, and viticultural conditions are important parameters used to classify and select the best vineyards to produce port wine. Taking into account the winemaking process, two major groups of wines can be distinguished: The wood ports and the bottle-aged ports. These distinct conditions and processes ensure that there is not an unique port wine but, several ports, whose colors range from white to deep purple and that present a wide variety of flavors: vintage, late-bottled vintage, crusted, indication of age, colheita, reserve, white, tawny, ruby, and rose" |
| Keywords: | "Climate Food Handling/methods History, 20th Century History, 21st Century Legislation, Food Polyphenols/analysis Portugal Soil Taste Vitis/classification/growth & development Volatile Organic Compounds/analysis *Wine/analysis/classification/history;" |
| Notes: | "MedlineMoreira, N Guedes de Pinho, P eng Historical Article Research Support, Non-U.S. Gov't Review 2011/08/27 Adv Food Nutr Res. 2011; 63:119-46. doi: 10.1016/B978-0-12-384927-4.00005-1" |
