Aging fortified wines

Cutzach, I., Chatonet, P., and Dubourdieu, D. (2000). Influence of storage conditions on the formation of some volatile compounds in white fortified wines during the aging process. J. Agric. Food Chem. 48, 2340-2345. 

Cutzach, I., Chatonnet, P., and Dubordieu, D. (1999). Study of the formation mechanisms of some volatile compounds during the aging of sweet fortified wines. ]. Agric. Food Chem. 47, 2837-2846. 

Madeira wines exhibits a peculiar winemaking processing, fundamental to the development of its specific characteristics. It is a fortified wine made on the island of the same name of the coast of Portugal. The Madeira Island has a long winemaking history dating back to the Age of Exploration, when Madeira was a standard port of call for ships heading to the New World or... 

Red VDN are macerated. The juice and pomace are generally separated after several days of vatting. Fortification most often occurs on the separated juice but in certain cases the alcohol is added to the pomace and the maceration is continued for 10-15 days. Richly colored fortified wines with high concentrations of dry extract are obtained by this alcoholic maceration. These wines are capable of being aged for a long time. 

Sherry wines are obtained from young wines, carefully selected soon after completing fermentation. These are typically fortified by adding vinous alcohol until they reach an alcohol content of 15-15.5°. They are subsequently transferred to oak barrels before being aged. In most sherries, wine aging occurs in the so-called solera and criaderas system under the flor film of yeast. Once alcoholic fermentation is finished, races of Saccharomyces cerevisiae that can grow on the surface of the wine switch from fermentative to oxidative (respiratory) metabolism. They spontaneously form a biofilm called flor on the wine surface. 

On the other hand, several authors reported a relation between Sotolon levels and the presence of sugar, which are present in great quantities in Madeira wines (Camara et al, 2006c). It is important to note that the fortified Madeira wines were always aged in thermal/oxidizing environment without yeast "flor."... 

The complex homogenization system used for this purpose is depicted in Fig. 3B.1. A few months after alcoholic fermentation has completed, the wine is transferred and any lees removed. In Jerez, wines to be biologically aged are fortified... 

Oloroso wines are only obtained by oxidative aging, which is accomplished by fortifying the initial wine to an ethanol content of about 18 vol.% in order to prevent growth of flor yeasts. Under such conditions, oloroso wine acquires a dark colour by effect of the oxidation of phenol compounds. 

The wines, still on their lees, are tasted during the months following the completion of fermentation. The best wines, considered the most apt for aging, are racked, fortified to 15-15.5% vol. and stored in a container filled to 5/6ths of its capacity. 

---