**Acknowledgements**

We appreciate the financial support provided to the Research Unit in Vila Real (UIDB/00616/2020 and UIDP/00616/2020) by FCT and COMPETE and JM acknowledges the financial support provided by the FCT grant PD/BD/135331/2017.

**135**

**Author details**

Juliana Milheiro, Fernanda Cosme\*, Luís Filipe-Ribeiro and Fernando M. Nunes\* Chemistry Research Centre - Vila Real, (CQ-VR), Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal

© 2020 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium,

\*Address all correspondence to: fcosme@utad.pt and fnunes@utad.pt

provided the original work is properly cited.

*Port Wine: Production and Ageing*

*DOI: http://dx.doi.org/10.5772/intechopen.94900*
