| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7585149 | Food Chemistry | 2018 | 36 Pages |
Abstract
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.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Maria Prata-Sena, Bruno M. Castro-Carvalho, Sandra Nunes, Bento Amaral, Paula Silva,