Laboratory of Histology and Embryology, Institute of Biomedical Sciences Abel Salazar (ICBAS), Rua de Jorge Viterbo Ferreira n°228, 4050-313 Porto, Portugal.
Laboratory of Histology and Embryology, Institute of Biomedical Sciences Abel Salazar (ICBAS), Rua de Jorge Viterbo Ferreira n°228, 4050-313 Porto, Portugal.
Food Chem. 2018 Aug 15;257:388-398. doi: 10.1016/j.foodchem.2018.03.014. Epub 2018 Mar 6.
Port wine is an internationally acclaimed fortified wine produced in Douro Demarcated Region (DDR) in Portugal, and recognized with protected designation of origin. This review represents a compilation of the known chromatic and aromatic descriptors of Port wine. A comprehensive review of literature is performed regarding the influence of geography, climate, soil, grapevine cultivars, and vitivinicultural practices on the unique Port wine attributes. This manuscript provides an extensive insight regarding the different aspects that influence the quality and uniqueness of Port wine, especially its main sensory attributes: colour, aroma, and flavour. Its main goal is to assess the importance of the DDR as a unique and defined terroir that ensures quality and confers authenticity.
波特酒是一种享誉国际的加强型葡萄酒，产于葡萄牙杜罗法定产区（DDR），并获得了受保护的原产地名称认证。本综述总结了波特酒已知的颜色和香气描述符。本文全面回顾了地理、气候、土壤、葡萄品种和葡萄栽培实践对波特酒独特属性的影响。本文提供了关于影响波特酒质量和独特性的不同方面的深入了解，特别是其主要感官属性：颜色、香气和风味。它的主要目的是评估 DDR 作为一个独特和确定的风土的重要性，这确保了质量和真实性。
