The Fingerprint of Fortified Wines – From the Sui Generis Pro-duction Processes to the Distinctive Aroma

Rosa Perestrelo; Yassine Jaouhari; Teresa Abreu; Mariangie Castillo; Fabiano Travaglia; Jorge A.M. Pereira; José de Sousa Câmara; Matteo Bordiga

doi:10.20944/preprints202306.1413.v1

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preprints.org > chemistry and materials science > food chemistry > doi: 10.20944/preprints202306.1413.v1

Preprint Review Version 1 Preserved in Portico This version is not peer-reviewed

The Fingerprint of Fortified Wines – From the Sui Generis Pro-duction Processes to the Distinctive Aroma

Version 1 : Received: 19 June 2023 / Approved: 20 June 2023 / Online: 21 June 2023 (03:15:49 CEST)

A peer-reviewed article of this Preprint also exists.

Perestrelo, R.; Jaouhari, Y.; Abreu, T.; Castillo, M.M.; Travaglia, F.; Pereira, J.A.M.; Câmara, J.S.; Bordiga, M. The Fingerprint of Fortified Wines—From the Sui Generis Production Processes to the Distinctive Aroma. Foods 2023, 12, 2558. Perestrelo, R.; Jaouhari, Y.; Abreu, T.; Castillo, M.M.; Travaglia, F.; Pereira, J.A.M.; Câmara, J.S.; Bordiga, M. The Fingerprint of Fortified Wines—From the Sui Generis Production Processes to the Distinctive Aroma. Foods 2023, 12, 2558.

Abstract

Historically, fortified wines originated in Europe, and they 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 Marsala, Port, Sherry, and Vermouth 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, the use of aromatic botanicals, and regulatory aspects of the main Italian, Portuguese, and Spanish fortified wines. The wine-making 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 oxidative and thermal aging are discussed in the last part of this review.

Keywords

fortified wines; sui generis; aroma descriptors; winemaking process

Subject

Chemistry and Materials Science, Food Chemistry

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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