| Autor: |
Perestrelo R; CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal., Jaouhari Y; Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale 'A. Avogadro', Largo Donegani 2, 28100 Novara, Italy., Abreu T; CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal., Castillo MM; CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal., Travaglia F; Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale 'A. Avogadro', Largo Donegani 2, 28100 Novara, Italy., Pereira JAM; CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal., Câmara JS; CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.; Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal., Bordiga M; Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale 'A. Avogadro', Largo Donegani 2, 28100 Novara, Italy. |
| Abstrakt: |
The fortified wines that originated in Mediterranean countries 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 wines, including Marsala, Madeira, Port, and Sherry, 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, as well as the regulatory aspects of the main Italian, Portuguese, and Spanish fortified wines. The winemaking 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 the oxidative aging are discussed in the last part of this review. |
