**Chapter 7**

*Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging*

Formation of Dimethyl Sulfide, 2-Mercaptoethanol, Methionol, and Dimethyl Sulfone in Port Wines. Journal of Agricultural and Food Chemistry. 2003, 51: 727-732. DOI: 10.1021/

[120] Ferreira ACS, Falqué E, Castro M, Silva HO, Machado B,

related with high quality Touriga Nacional wine. Developments in Food Science. 2006, 43: 217-220. DOI: 10.1016/S0167-4501(06)80052-X

[121] Ferreira ACS, Avila I, Pinho PG. Sensorial impact of sotolon as the "perceived age" of tawny port wines. In: Frey C, Rouseff R, editors. Natural Flavors and Fragrances. Vol. 908. ACS Symposium Series; 2005. p. 141-159. DOI: 10.1021/bk-2005-0908.ch010

Pinho PG, Identification of key odorants

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