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Nonetheless, information about the influence of the grape spirit on the final aroma of Port wine, as well as its volatile composition, is extremely limited. Moreover, the aroma characteristics of Port wines are modulated mainly by their volatile profiles. Hence, this review presents a detailed overview of the volatile composition of the fortification spirit and Port wine, along with the methodologies employed for their characterization. Moreover, it gives a general overview of the Douro Demarcated Region (Portugal) and the relevance of fortification spirit to the production of Port wine. As far as we know, this review contains the most extensive database on the volatile composition of grape spirit and Port wine, corresponding to 23 and 208 compounds, respectively. To conclude, the global outlook and future challenges are addressed, with the position of the analytical coverage of the chemical data on volatile components discussed as crucial for the innovation centered on consumer preferences.<\/jats:p>","DOI":"10.3390\/foods12122432","type":"journal-article","created":{"date-parts":[[2023,6,21]],"date-time":"2023-06-21T02:01:33Z","timestamp":1687312893000},"page":"2432","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Volatile Composition of Fortification Grape Spirit and Port Wine: Where Do We Stand?"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8289-3444","authenticated-orcid":false,"given":"S\u00f3nia Gomes","family":"Ribeiro","sequence":"first","affiliation":[{"name":"Department of Chemistry & LAQV-REQUIMTE, University of Aveiro, Campus Universit\u00e1rio de Santiago, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8350-5455","authenticated-orcid":false,"given":"C\u00e1tia","family":"Martins","sequence":"additional","affiliation":[{"name":"Department of Chemistry & LAQV-REQUIMTE, University of Aveiro, Campus Universit\u00e1rio de Santiago, 3810-193 Aveiro, Portugal"}]},{"given":"Tiago","family":"Tavares","sequence":"additional","affiliation":[{"name":"Department of Chemistry & LAQV-REQUIMTE, University of Aveiro, Campus Universit\u00e1rio de Santiago, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7963-3892","authenticated-orcid":false,"given":"Alisa","family":"Rudnitskaya","sequence":"additional","affiliation":[{"name":"Department of Chemistry & CESAM, University of Aveiro, Campus Universit\u00e1rio de Santiago, 3810-193 Aveiro, Portugal"}]},{"given":"Fernando","family":"Alves","sequence":"additional","affiliation":[{"name":"Symington Family Estates, Vinhos S.A. Travessa Bar\u00e3o de Forrester, 86, 4400-034 Vila Nova de Gaia, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0396-3019","authenticated-orcid":false,"given":"S\u00edlvia M.","family":"Rocha","sequence":"additional","affiliation":[{"name":"Department of Chemistry & LAQV-REQUIMTE, University of Aveiro, Campus Universit\u00e1rio de Santiago, 3810-193 Aveiro, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,6,20]]},"reference":[{"key":"ref_1","unstructured":"(2022, February 24). IVDP Instituto Dos Vinhos Do Douro e Porto, I.P. Available online: www.ivdp.pt."},{"key":"ref_2","unstructured":"Jackson, R.S. (2008). Wine Science, Elsevier."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"1564","DOI":"10.1111\/j.1365-2621.2002.tb10323.x","article-title":"Fortification Spirit, a Contributor to the Aroma Complexity of Port","volume":"67","author":"Rogerson","year":"2002","journal-title":"J. Food Sci."},{"key":"ref_4","unstructured":"(2010). 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