Ribeiro Sónia Gomes, Martins Cátia, Tavares Tiago, Rudnitskaya Alisa, Alves Fernando, Rocha Sílvia M
Department of Chemistry & LAQV-REQUIMTE, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
Department of Chemistry & CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
Foods. 2023 Jun 20;12(12):2432. doi: 10.3390/foods12122432.
Port wine's prominence worldwide is unequivocal and the grape spirit, which comprises roughly one fifth of the total volume of this fortified wine, is also a contributor to the recognized quality of this beverage. Nonetheless, information about the influence of the grape spirit on the final aroma of Port wine, as well as its volatile composition, is extremely limited. Moreover, the aroma characteristics of Port wines are modulated mainly by their volatile profiles. Hence, this review presents a detailed overview of the volatile composition of the fortification spirit and Port wine, along with the methodologies employed for their characterization. Moreover, it gives a general overview of the Douro Demarcated Region (Portugal) and the relevance of fortification spirit to the production of Port wine. As far as we know, this review contains the most extensive database on the volatile composition of grape spirit and Port wine, corresponding to 23 and 208 compounds, respectively. To conclude, the global outlook and future challenges are addressed, with the position of the analytical coverage of the chemical data on volatile components discussed as crucial for the innovation centered on consumer preferences.
波特酒在全球的知名度毋庸置疑，这种加强型葡萄酒中大约五分之一的葡萄烈酒也是该饮品公认品质的贡献因素之一。然而，关于葡萄烈酒对波特酒最终香气的影响及其挥发性成分的信息极为有限。此外，波特酒的香气特征主要由其挥发性成分决定。因此，本综述详细概述了强化酒和波特酒的挥发性成分，以及用于表征它们的方法。此外，还对杜罗法定产区（葡萄牙）以及强化酒对波特酒生产的重要性进行了总体概述。据我们所知，本综述包含了关于葡萄烈酒和波特酒挥发性成分最广泛的数据库，分别对应23种和208种化合物。最后，探讨了全球展望和未来挑战，强调了挥发性成分化学数据的分析覆盖范围对于以消费者偏好为中心的创新的关键作用。
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