Fortification Spirit, a Contributor to the Aroma Complexity of Port

Abstract

Five 1999 varietal Douro table wines (Touriga Nacional, Touriga Francesa, Tinta Roriz, Tinto Cão, Tinta Amarela/Tinta Barroca mixed), one aguardente and five model Ports (aguardente fortified table wines) were quantified for 15 compounds by GC-MS using selected characteristic ions. Although aguardente constitutes around one fifth of the volume of Port, it was found to be the major contributor of numerous compounds including: ethyl hexanoate (81 to 90%); ethyl octanoate (94 to 98%); ethyl decanoate (98 to 99%); benzaldehyde (87 to 94%); a-terpineol (76 to 91%); linalool (58 to 91%); ethyl hydrocinnamate (100%). Aguardente volatiles make an essential contribution to young Port aroma, adding fruity, balsamic and spicy aroma complexity.

Contribution and importance of wine spirit to the port wine final quality—initial approach

“…Acetaldehyde was found to be responsible for almost the total aldehyde content, whilst the other aldehydes were present in different relative amounts. Indeed for spirit 5, acetaldehyde was responsible for 87.5% of total aldehydes and for more than 92.5% in the other spirits (1)(2)(3)(4). On the other hand, spirit 5 contains a much higher amount of aldehydes, almost 4.6 times superior than the spirit with the lowest aldehyde content (1).…”

“…The aroma of the spirit is related to its composition in different groups of compounds such as higher alcohols, esters and aldehydes. 1 The aldehyde content present in wine spirit depends not only on the original wine quality but also on the distillation process.…”

“…Linear regression curves were used, analysis of standard deviation was performed for every mean. A, acetaldehyde; P, propionaldehyde; 2MB, 2-methylbutyraldehyde; IV, isovaleraldehyde; MG, methylglyoxal; and BEvolution of the AMG content present in the wine samples fortified with five wine spirits(1)(2)(3)(4)(5) and ethanol (0) after 6, 10, 15 and 20 months of bottle ageing. Evolution of the red colour evaluation of the wine samples fortified with five wine spirits (1-5) and ethanol (0) after 6, 10, 15 and 20 months of bottle ageing.…”

“…Colorimetric characterization after 6, 10, 15 and 20 months of bottle ageing of the sample wines fortified with ethanol (0) and five wine spirits(1)(2)(3)(4)(5). The colour parameters were determined for each sample pair-wine spirit(1)(2)(3)(4)(5) and ethanol fortification(0)All samples were analysed in triplicate.…”

Fortification of Wine with Herbal Extracts: Production, Evaluation and Therapeutic applications of such Fortified Wines

“…It long has been known by winemakers and wine drinkers alike that combining the virtues of one wine with another wine (or with something non-wine altogether) can create a beverage that is better than the sum of its parts [15] . Generally, blending is done with greater specifications regarding the quantity of the components to be mixed.…”