ReviewFoods (Basel, Switzerland)2021
The Flavor Chemistry of Fortified Wines-A Comprehensive Approach.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- 1,1-Diethoxyethane enhances aerobic respiration in human mitochondria via activation of AMP-activated protein kinase.Communications biology · 2026Article
- Co-Fermentation withFoods (Basel, Switzerland) · 2025Article
- Volatilome Analysis for Differentiating Terroir Expression: A Case Study of Three Wineries in a Limestone-Rich, Warm-Climate Region.Molecules (Basel, Switzerland) · 2025Article
- Application of an Electronic Nose to the Prediction of Odorant Series in Wines Obtained withMolecules (Basel, Switzerland) · 2025Article
- Sniffing the wine differences: The role ofHeliyon · 2024Article
- A Review on Wine Flavour Profiles Altered by Bottle Aging.Molecules (Basel, Switzerland) · 2023Review
- The Fingerprint of Fortified Wines-From the Sui Generis Production Processes to the Distinctive Aroma.Foods (Basel, Switzerland) · 2023Review
- Tracing the Volatilomic Fingerprint of the Most Popular Italian Fortified Wines.Foods (Basel, Switzerland) · 2023Article
- Exploring the Impact of α-Amylase Enzyme Activity and pH on Flavor Perception of Alcoholic Drinks.Foods (Basel, Switzerland) · 2023Article
- Detection of Oenological Polyphenols via QCM-D Measurements.Nanomaterials (Basel, Switzerland) · 2022Article
- Special Issue on Flavour Volatiles of Wine.Foods (Basel, Switzerland) · 2021Article
- Flavor Chemical Profiles of Cabernet Sauvignon Wines: Six Vintages from 2013 to 2018 from the Eastern Foothills of the Ningxia Helan Mountains in China.Foods (Basel, Switzerland) · 2021Article
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Authors and funding
6 authors.
Funding
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.
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