Fortification Spirit, a Contributor to the Aroma Complexity of Port |
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| Authors: | FSS Rogerson VAP De Freitas |
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| Affiliation: | Authors are with the Centro de Investigação em Química, Deptartmento de Química, Faculdade de Ciências da Univ. do Porto, Rua do Campo Alegre, 687, 4169–007 Porto, Portugal. Direct inquiries to author Rogerson (E-mail: ). |
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| 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. |
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| Keywords: | wine aroma port-wine fortification wine spirit volatiles |
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