ReviewFoods (Basel, Switzerland)2023
Volatile Composition of Fortification Grape Spirit and Port Wine: Where Do We Stand?
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Flavor characteristics of rice-aroma baijiu under low, atmospheric, and high pressure distillation: a comparative study.Food chemistry: X · 2026Article
- Influence of Aging Technologies on the Volatile Profile Composition of CarignanoFoods (Basel, Switzerland) · 2025Article
- Pairing Red Wine and Closure: New Achievements from Short-to-Medium Storage Time Assays.Foods (Basel, Switzerland) · 2025Article
- Effect of dehydration of Syrah grape berries on the aging potential of fortified sweet wines in Ningxia of China.Food chemistry: X · 2025Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Port wine's prominence worldwide is unequivocal and the grape spirit, which comprises roughly one fifth of the total volume of this fortified wine, is also a contributor to the recognized quality of this beverage. Nonetheless, information about the influence of the grape spirit on the final aroma of Port wine, as well as its volatile composition, is extremely limited. Moreover, the aroma characteristics of Port wines are modulated mainly by their volatile profiles. Hence, this review presents a detailed overview of the volatile composition of the fortification spirit and Port wine, along with the methodologies employed for their characterization. Moreover, it gives a general overview of the Douro Demarcated Region (Portugal) and the relevance of fortification spirit to the production of Port wine. As far as we know, this review contains the most extensive database on the volatile composition of grape spirit and Port wine, corresponding to 23 and 208 compounds, respectively. To conclude, the global outlook and future challenges are addressed, with the position of the analytical coverage of the chemical data on volatile components discussed as crucial for the innovation centered on consumer preferences.
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Registered trials
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