Bottle-aged port

OAV = (odor threshold / concentration)matrix] this substance has a positive impact on aroma of barrel stored wines close to 10 years-old (OAV > 1) while in bottle-aged Ports this is only observed after 20 years or more. These results are in close agreement with the empirical observation in the Port wine industry upon which the rancio aroma constitutes a quality factor for wines aged in barrels for more than 10 years, while it is not considered a major attribute of the total aroma of Vintage types. 

Bottle aging is reserved for vintage, LBV, and crusted ports (Fig. 5.9). These wines are chosen for their quality and structure. After an initial period in wood, the wines are matured in dark glass bottles laid on their sides in cool dark cellars. Temperature, ventilation, and humidity are strictly controlled (Fonseca et al., 1998). Once bottled, these wines do not come in contact with oxygen. 

LBV is special, single vintage, version of a ruby port. It is aged in wood for longer than a vintage port—between 4 and 6 years. The vintage year is always indicated on the label. Most LBV ports can be drunk with pleasure as soon as they are purchased, but some continue to age well in bottle. The port has a deep, ruby red color, is extremely full-bodied and rich in the mouth. As other vintage-dated wines, it expresses the particular style and personality of a wine produced that year. 

Another application for gum arabic is in the production of vins de liqueurs, rancio wines, aperitifs, vermouth, port, Pineau des Charentes, etc. As these products are frequently stored in contact with air and their aging process includes deliberate oxidation, the formation and precipitation of colloidal coloring matter is the main cause of turbidity. Gum arabic, at doses of 20-25 g/hl, prevents flocculation of the coloring matter. This treatment is not recommended for wines of this type intended for long bottle aging. 

Certain heterocyclic compounds are also important aromatic substances in wines, such as pyrazines in Cabernet Sauvignon and Sauvignon Blanc wines (see Section 8.2.11.1.7) and both enantiomers of 3-hydroxy-4,5-dimethyl-5if-furan-2-one (sotolon), which occur in white wines, sherries and are a key component of the typical aroma of aged Port wines. The precise chemical reactions leading to the formation of bouquet substances are not yet widely known. There are two types of reactions that produce bouquet constituents oxidation, which is characterised by the presence of aldehydes and acetals (e.g. in Madeira-type wines) and reduction (such as in quality table wines after a period of bottle maturation the flavour of low-quahty wines does not improve under the same conditions, but instead maturation often leads to a loss of freshness). During wine aging, glycosides of terpenic alcohols and... 

Port wine has been produced for centuries. Its winemaking procedures, based on traditional methods, include stopping must fermentation by adding grape spirits, making lots of wines when desired, and letting them age in bottle or in wood cooperage. 

After classification, all port wines are matured in oak barrels for a period that depends on the style and category. The wines are subsequently matured in wood casks or vats if oxidative aging (contact with oxygen) is desired, or in bottle when reductive aging is intended (without contact with oxygen). These different aging procedures affect both the polyphenolic and volatile profile of the wines. 

Crusted ports are high quality, very full-bodied, deep colored wines. Crusted ports are a blend of wines from several vintages, aged for a minimum of 2 years in wood and then in bottle for 3 years before release... 

Samples of Colheita fype Port were aged in pipas (550 L spent-oak barrels) and those of Vintage fype were aged in bottles until analysis. The samples were supplied by the Instituto do Vinho do Porto (IVP) after certification. 

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