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The Flavor Chemistry of Fortified Wines—A Comprehensive Approach

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The Flavor Chemistry of Fortified Wines—A Comprehensive Approach foods Review The Flavor Chemistry of Fortified Wines—A Comprehensive Approach Teresa Abreu 1, Rosa Perestrelo 1 , Matteo Bordiga 2 , Monica Locatelli 2 , Jean Daniel Coïsson 2 and José S. Câmara 1,3,* 1 CQM–Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; [email protected] (T.A.); [email protected] (R.P.) 2 Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, 28100 Novara, Italy; [email protected] (M.B.); [email protected] (M.L.); [email protected] (J.D.C.) 3 Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal * Correspondence: [email protected]; Tel.: +351-(291)-705112 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 Citation: Abreu, T.; Perestrelo, R.; compounds (VOCs) during the aging processes, and the most important odor descriptors. Given Bordiga, M.; Locatelli, M.; Daniel the worldwide popularity and the economic relevance of fortified wines, much research should be Coïsson, J.; Câmara, J.S. The Flavor Chemistry of Fortified Wines—A done to better understand accurately the reactions and mechanisms that occur in different stages of Comprehensive Approach. Foods winemaking, mainly during the oxidative and thermal aging. 2021, 10, 1239. https://doi.org/ Keywords: flavor; aroma origin; fortified wines; enology; vinification process; aging; odor descrip- Academic Editor: Panagiotis Kandylis tors; Madeira wines Received: 17 March 2021 Accepted: 26 May 2021 Published: 29 May 2021 1. A Short Introduction about Wine Flavor Chemistry Chemically, wine is a fascinating and very complex matrix constituted by several Publisher’s Note: MDPI stays neutral hundreds of chemical compounds/groups—water, ethanol, glycerol, organic acids, car- with regard to jurisdictional claims in bohydrates, and, to a minor extent, terpenoids, pyrazines, higher alcohols, ethyl esters, published maps and institutional affil- fatty acids, nitrogenous compounds, sulphur compounds, furanic compounds, among iations. others. These chemical groups were found in a broad range of concentrations (from a few mg/L to ng/L) and presenting different polarities and volatilities [1–4]. Table1 shows the main volatile organic compounds (VOCs) found in wines. Some VOCs are responsible for the singular aromatic characteristics of some wine types. It should be mentioned that the Copyright: © 2021 by the authors. most pleasant wines hardly have precise and simple to identify aromas; rather, they have Licensee MDPI, Basel, Switzerland. complex aromatic aroma descriptors in which some fruit and floral perception is crucial, This article is an open access article along with other spicy, woody, and/or toast notes. It should also be pointed out that the distributed under the terms and lack of aromatic faults or variations is also a constant and vital factor of quality [1,5]. conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/). Foods 2021, 10, 1239. https://doi.org/10.3390/foods10061239 https://www.mdpi.com/journal/foods Foods 2021, 10, x FOR PEER REVIEW 2 of 22 Foods 2021, 10, x FOR PEER REVIEW The primary and secondary metabolites, which have been identified in grapes,2 of 22 musts, and wines, are synthesized throughout several pathways occurring from the vine- yard to the consumer, including (i) biosynthesis in grapes; (ii) yeast metabolism during Foods 2021, 10, x FOR PEER REVIEWfermentative process; and (iii) several enzymatic and chemical reactions occurring during2 of 22 The primary and secondary metabolites, which have been identified in grapes, musts,aging. andSome wines, of these are synthesizedmetabolites throughoutactually contribute several pathwaysto the sensory occurring perception from the of vine-wine flavor and its specific organoleptic characteristics, being responsible for the wine aroma Foods 2021, 10, x FOR PEER REVIEWyard to the consumer, including (i) biosynthesis in grapes; (ii) yeast metabolism during2 of 22 fermentativequalityThe [1–3]. primary process; and and secondary (iii) several metabolites, enzymatic andwhich chemical have reactionsbeen identified occurring in duringgrapes, aging.musts, Some and wines, of these are metabolites synthesized actually throughout contribute several topathways the sensory occurring perception from theof winevine- Foods 2021Table, 10 1., x Some FOR PEER important REVIEW volatile organic compounds (VOCs) identified in fortified wines, chemical structure, aroma de-2 of 22 flavoryard to and the its consumer, specific organoleptic including (i) characte biosynthesisristics, in being grapes; responsible (ii) yeast formetabolism the wine aromaduring scriptors, and odor threshold (OT)The [4–11]. primary and secondary metabolites, which have been identified in grapes, qualityfermentative [1–3]. process; and (iii) several enzymatic and chemical reactions occurring during Foods 2021, 10, x FOR PEER REVIEWmusts, and wines, are synthesized throughout several pathways occurring from the 2vine- of 22 Chemical aging. Some of these metabolites actually contribute to the sensory perception ofOT wine 1 VOCsyardThe to the primary consumer, and includingsecondaryChemical (i) metabolites, biosynthesis Structure which in grapes; haveAroma (ii) been yeast Descriptor identified metabolism in grapes,during GroupsTable 1. Some important volatileflavor organic and its compounds specific organoleptic (VOCs) identifi characteed in fortifiedristics, wines, being chemicalresponsible structure, for the aroma wine (µg/L)de- aroma musts,fermentative and wines, process; are andsynthesized (iii) several throughout enzymatic several and chemical pathways reactions occurring occurring from the during vine- scriptors, and odor thresholdquality (OT) [4–11]. [1–3]. yardaging. Theto Some the primary consumer, of these and metabolites includingsecondary (i) actually metabolites,biosynthesis contribute whichin grapes; to have the (ii) sensorybeen yeast identified metabolismperception in ofgrapes,during wine Chemical OT 1 VOCsfermentativemusts,flavor andand itswines, process; specific are andsynthesizedorganoleptic (iii)Chemical several throughout characte Structureenzymaticristics, several and being chemical pathways responsibleAroma reactions occurring Descriptor for occurring the from wine the during aroma vine- GroupsTable 1. Some important volatile organic compounds (VOCs) identified in fortified wines, chemical structure, aroma(µg/L) de- scriptors, and odor thresholdaging.yardquality (OT) to Some[4–11]. [1–3].the consumer, of these metabolites including (i)actually biosynthesis contribute in grapes; to the (ii)sensory yeast perceptionmetabolism of during wine α-Terpeniol Floral, linden 250 flavorfermentative and its process;specific andorganoleptic (iii) several characte enzymaticristics, and being chemical responsible reactions for occurring the wine duringaroma ChemicalTable 1. Some important volatile organic compounds (VOCs) identified in fortified wines, chemical structure, aroma de-OT 1 VOCsqualityaging. Some[1–3]. of these metabolitesChemical actually Structure contribute to theAroma sensory Descriptor perception of wine Groupsscriptors, and odor threshold (OT) [4–11]. (µg/L) flavor and its specific organoleptic characte1 ristics, being responsible for the wine aroma Table 1. Someα -Terpeniolimportant volatile organic compounds (VOCs) identified in fortified wines, chemicalFloral, structure, linden aroma de-250 ChemicalFoods 2021 , 10, 1239 quality [1–3]. OT 1 2 of 20 scriptors, and odor thresholdVOCs (OT) [4–11]. Chemical Structure Aroma Descriptor Groups (µg/L) Table 1. Some important volatile organic compounds (VOCs) identified in fortified wines, chemical structure, aroma de- 1 Chemical Linalool 1 Rose OT25 scriptors, andα odor-Terpeniol thresholdVOCs (OT) [4–11]. Chemical Structure AromaFloral, Descriptor linden 250 GroupsTable 1. Some important volatile organic compounds (VOCs) identified in fortified wines, chemical structure,(µg/L) aroma 2 1 Chemicaldescriptors, and odor threshold (OT) [4–11]. OT α-TerpeniolVOCs Chemical Structure AromaFloral, Descriptor linden 250 Groups Linalool 1 Rose (µg/L)25 Chemical Groups VOCs Chemical Structure Aroma Descriptor OT 1 (µg/L) α-Terpeniol 2 Floral, linden 250 1 GeraniolLinalool Citrus,Rose floral 2025 α-Terpeniol Floral, linden 250 α-Terpeniol Floral, linden 250 1 Terpenoids 2 Linalool Rose 25 Geraniol 3 Citrus, floral 20 1 Linalool Rose 25 Linalool 2 Rose 25 Terpenoids Geraniol 32 Citrus, floral 20 Linalool
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