Anthocyanic Compounds and Antioxidant Capacity in Fortified Wines

Ferreira, Isabel M. P. L. V. O.; Pérez‐Palacios, Trinidad

doi:10.1016/b978-0-12-404738-9.00001-5

Cited by 5 publications

(7 citation statements)

References 39 publications

(55 reference statements)

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“…Generally, the southwest coast of Sicily is a land of sea renowned for its local grape varieties cultivated in the so-called "Fascia del Sole" (sunbelt), between the 34 th and the 43 rd parallels [23]. Due to the region's dry environment and scarcity of water, grapes fail to fully mature, producing Marsala with high sugar content and little acidity [31].…”

Section: Marsalamentioning

confidence: 99%

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

Perestrelo,

Jaouhari,

Abreu

et al. 2023

Preprint

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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.

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Section: Marsalamentioning

confidence: 99%

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

Perestrelo,

Jaouhari,

Abreu

et al. 2023

Preprint

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show abstract

“…Generally, the southwest coast of Sicily is a land of sea renowned for its local grape varieties cultivated in the so-called “Fascia del Sole” (sunbelt), between the 34th and the 43rd parallels [ 23 ]. Due to the region’s dry environment and scarcity of water, grapes fail to fully mature, producing Marsala with high sugar content and little acidity [ 31 ].…”

Section: The Production Of Fortified Wines—patterns and Specificitiesmentioning

confidence: 99%

The Fingerprint of Fortified Wines—From the Sui Generis Production Processes to the Distinctive Aroma

Perestrelo,

Jaouhari,

Abreu

et al. 2023

Foods

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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.

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“…This Italian wine is produced exclusively in the Marsala PDO region (the western part of Sicily Island). Marsala (15-20% alcohol by volume) is produced using Catarratto, Damaschino, and Grillo cultivars (white grapes), but red ones can be equally used to obtain ruby-colored wines (e.g., Pignatello, Perricone, or Calabrese) [37,57,58]. Although they are usually vinified as still wine, Marsalas are subject to significant pressing, thus obtaining higher amount of dry extracts (25-30 g/L) and oxidizable substances [58].…”

Section: Marsala Winementioning

confidence: 99%

“…Although they are usually vinified as still wine, Marsalas are subject to significant pressing, thus obtaining higher amount of dry extracts (25-30 g/L) and oxidizable substances [58]. The fermentation is usually performed at a controlled temperature between 18-20 • C. According to the desired level of sweetness, the fortification step can be accomplished either during or after fermentation [57]. Fortification can be performed by using neutral grape spirit, brandy or mistelle (adding alcohol to unfermented grape juice or partially fermented wine).…”

Section: Marsala Winementioning

confidence: 99%

The Flavor Chemistry of Fortified Wines—A Comprehensive Approach

Abreu

Perestrelo

Bordiga

et al. 2021

Foods

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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.

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Anthocyanic Compounds and Antioxidant Capacity in Fortified Wines

Cited by 5 publications

References 39 publications

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

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

The Fingerprint of Fortified Wines—From the Sui Generis Production Processes to the Distinctive Aroma

The Flavor Chemistry of Fortified Wines—A Comprehensive Approach

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