**Conflict of interest**

The authors declare no conflict of interest.

*Port Wine: Production and Ageing DOI: http://dx.doi.org/10.5772/intechopen.94900*

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

nutty, and spicy.

**4. Conclusions**

**Acknowledgements**

**Conflict of interest**

The authors declare no conflict of interest.

raisins and crisp apples with a slightly oaky note' giving an impression of dryness. According to Falqué et al. [104] and Ferreira et al. [120] floral, bergamot-like, violet or jasmine notes are present in young Port wines that are changed during the ageing process in wood barrels. Freitas et al. [106] and Ferreira et al. [121] have described the flavours developed during ageing of Port wines as woody, burnt, dry fruit,

Port wine is one of the most famous and old fortified wine in the world, produced in the Douro Demarcated Region (Portugal), a region with a singular "terroir". It is a traditional product with more than 250 years old and commercialised all around the world for many centuries. However, more knowledge is still needed in order to understand and control its composition and its evolution during the wine ageing process. Port wine presents a complex physicochemical matrix that results from complex and concurrent chemical reactions that occur during the ageing process significantly changing its sensory profile. Different Port wine styles are obtained using different ageing processes, related to different oxygen levels, temperature and sulphur dioxide variations. The two main Port wine styles are the Ruby and Tawny Port wines, with the first style being obtained by a reductive ageing process resulting in a ruby colour and fruity aroma, while Tawnies Port wine styles shows a brown colour and an intense dry fruit aroma. The colour of the different Port wines styles is one of their main quality parameters. For the Port wines produced with red grapes, colour changes are related to the changes in the anthocyanins composition during the ageing process. The colour attributes of the Port wines made with white grapes is still largely unknown. Sotolon plays an important role in aged Port wines aroma obtained by oxidative ageing, due to its low olfactory threshold and pleasant and potent aroma. Sotolon levels increase during Port wine oxidative ageing. The intense government legislation and specific production rules protect this important product produced in a world protected region (Unesco) in order to reduce adulterations or even imitations. However, more studies are still needed to deepen our knowledge in order to understand and control the reactions

involved in Port wine ageing process that contribute to its uniqueness.

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.

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