The Douro region: wine and tourism

Wine is a complex matrix whose composition depends on climatic, agricultural, and winemaking factors, making quality control and authenticity assessment critical in the global market.

Recent wine-like reconstitution sensory studies confirmed that several monoterpenes were the key aroma compounds in the perception of an ‘apricot’ aroma attribute in Viognier wine.

The search for underground shelters is one of the oldest forms of human habitation, providing refuge in extreme environments such as deserts and polar regions.

The use of oenological additives is becoming a common practice due to the technological and sensory properties they provide to the wines. However, the number of studies focused on the impact that these additives might induce on wine flavor perception during wine tasting is still quite scarce. The aim of this work was to evaluate the effect of three different types of common oenological additives: two oenotannins (ellagitannin and gallotannin) and a commercial preparation of yeast mannoproteins on the long-lasting flavor perception (aroma and astringency).

The quality of any alcoholic beverage depends on many parameters, such as cultivars, harvesting time, fermentation, distillation technology used, quality and type of wooden barrels (in case of matured drinks), etc.; however, the most important factor in their classification is content of volatile compounds.