Moreira N, Guedes de Pinho P
REQUIMTE—Toxicological Laboratory, Biological Science Department of Faculty of Pharmacy, University of Porto, Porto, Portugal.
Adv Food Nutr Res. 2011;63:119-46. doi: 10.1016/B978-0-12-384927-4.00005-1.
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 rosé.
波特酒是一种加强型葡萄酒，起源于杜罗法定产区，但也包括波尔图市和加亚酒库。土壤、气候和葡萄种植条件是用于分类和挑选酿造波特酒最佳葡萄园的重要参数。考虑到酿酒过程，可以区分出两大类葡萄酒：木桶陈酿波特酒和瓶中陈酿波特酒。这些不同的条件和过程确保了波特酒并非只有一种，而是有多种，其颜色从白色到深紫色不等，风味多样：年份波特、晚期装瓶年份波特、带壳波特、年份标识波特、单一收成波特、珍藏波特、白波特、茶色波特、红宝石波特和玫瑰波特。
