The Flavor Chemistry of Fortified Wines—A Comprehensive Approach

Abstract

For centuries, wine has had a fundamental role in the culture and habits of different civilizations. Amongst numerous wine types that involve specific winemaking processes, fortified wines possess an added value and are greatly honored worldwide. This review comprises the description of the most important characteristics of the main worldwide fortified wines—Madeira, Port, Sherry, Muscat, and Vermouth—structured in three parts. The first part briefly describes the chemistry of wine flavor, the origin of typical aroma (primary, secondary and tertiary), and the influencing parameters during the winemaking process. The second part describes some specificities of worldwide fortified wine, highlighting the volatile composition with particular emphasis on aroma compounds. The third part reports the volatile composition of the most important fortified wines, including the principal characteristics, vinification process, the evolution of volatile organic compounds (VOCs) during the aging processes, and the most important odor descriptors. Given the worldwide popularity and the economic relevance of fortified wines, much research should be done to better understand accurately the reactions and mechanisms that occur in different stages of winemaking, mainly during the oxidative and thermal aging.

Evaluation of volatile and chemical profile of sherry-like white wine Vernaccia di Oristano from Sardinia by comprehensive targeted and untargeted approach

“…The aging process is responsible for significant changes of the wine volatile composition due to enzymatic and physicochemical reactions such as oxidation and reduction, which occur during wine storage and aging. The complexity of the final wine bouquet depends on many factors [2,3]. Usually, the presence of oxygen during white wine aging must be carefully controlled but in Sherry and Sherry-like wines, their uniqueness is due to the aerobic process that occurs in these wines responsible for the oxidative metabolism of flor strains of Saccharomyces cerevisiae [4][5][6].…”

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

“…Accordingly, fortified wines produced in different regions, including Portugal, Spain, and Italy, will contain very specific profiles or chemical fingerprints composed of key aldehydes and ketones, lactones, and other non-volatile compounds. Consequently, fortified wines will contain distinctive notes of nuts, spices, dried fruits, oak, fruits and flowers, which constitute essential wine sensory attributes for consumer acceptance [1][2][3]5]. The flavour is another crucial aspect of the final product, determined by the taste attributed to sugar composition, polyphenols, and organic acids, and by the aroma related to the composition of volatile organic compounds and their chemical nature and threshold odours (Figure 1).…”

Detection of Oenological Polyphenols via QCM-D Measurements

“…Owing to their anti-inflammatory properties, they are also relevant for health and have the potential to reduce risks for cardiovascular, or other non-communicable diseases [ 18 , 19 , 20 ]. Wine is a complex matrix containing several hundreds of compounds such as, among others, water, ethanol, organic acids, carbohydrates, and polyphenols [ 21 , 22 ]. Tannins and anthocyanins are extremely important polyphenols, especially for red wines [ 23 ], determining most of their organoleptic properties [ 24 ].…”