The terroir of Port wine: Two hundred and sixty years of history

被引：25
|
作者：
Prata-Sena, Maria [1 ]
Castro-Carvalho, Bruno M. [1 ]
Nunes, Sandra [1 ]
Amaral, Bento [2 ]
Silva, Paula [1 ]
机构：
[1] Inst Biomed Sci Abel Salazar ICBAS, Lab Histol & Embryol, Rua Jorge Viterbo Ferreira 228, P-4050313 Porto, Portugal
[2] Inst Vinhos Douro & Porto IP IVDP, Rua Ferreira Borges 27, P-4050253 Porto, Portugal
来源：
FOOD CHEMISTRY | 2018年 / 257卷
关键词：
Douro Demarcated Region; Geographical indication; Port wine; Terroir; Viniculture; ANTHOCYANIN-DERIVED PIGMENTS; DOURO VALLEY; CLIMATE-CHANGE; AROMA; COLOR; OXIDATION; WOOD; IDENTIFICATION; VINIFICATION; ACETALDEHYDE;
D O I：
10.1016/j.foodchem.2018.03.014
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Port wine is an internationally acclaimed fortified wine produced in Douro Demarcated Region (DDR) in Portugal, and recognized with protected designation of origin. This review represents a compilation of the known chromatic and aromatic descriptors of Port wine. A comprehensive review of literature is performed regarding the influence of geography, climate, soil, grapevine cultivars, and vitivinicultural practices on the unique Port wine attributes. This manuscript provides an extensive insight regarding the different aspects that influence the quality and uniqueness of Port wine, especially its main sensory attributes: colour, aroma, and flavour. Its main goal is to assess the importance of the DDR as a unique and defined terroir that ensures quality and confers authenticity.
引用
收藏
页码：388 / 398
页数：11
相关论文
共 50 条
12345