Fortified wines: styles, production and flavour chemistry

A. G.J. Tredoux, A. C. Silva Ferreira*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

6 Citations (Scopus)

Abstract

Fortified wines, traditionally from Europe but currently produced worldwide, are considered to be a specialty product in the wine industry. These wines are known to be of exceptional quality as a result of extensive and specific production processes followed, including exceptionally lengthy ageing steps, and have a significant economic impact in the global wine industry. The chapter gives an overview of the products' status in terms of the types produced, countries of origin, and the various grape cultivars utilized. Styles and types are discussed is terms of production processes; including sugar and spirit addition and ageing regimes. The second section deals with flavour chemistry of fortified wines and considers the main mechanisms for the evolution of flavour compounds and the role that specific, key aroma compounds play. Regulatory and health aspects are discussed.
Original languageEnglish
Title of host publicationAlcoholic Beverages
Subtitle of host publicationSensory Evaluation and Consumer Research
PublisherElsevier Inc.
Pages159-179
Number of pages21
ISBN (Print)9780857090515
DOIs
Publication statusPublished - Nov 2011

Keywords

  • Aroma compounds
  • Authentication
  • Flavour evolution mechanisms
  • Fortified wine
  • Production

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