Port red wine

A new class of blue anthocyanin-derived pigments (Portisins) isolated from Port red wines... 

Related blue-violet vinylpyranoanthocyanins (also known as flavanyl/phenyl-vinylpyranoanthocyanins) named portisins are produced in Port red wine during aging. A-Type portisins arise... 

To detect elderberry coloring in. port [ nd. Other red wines, aeetete of lead is the simplest test, With pure red wine it throws down a greenish-grey precipi-, tate. A deep blue precipitate isthe result of elder berries, logwood, and bilberries, Brazil wood. and red sunders are thrown down red. Lime water destroys the color imparted by beet... 

Normally, port wine is considered to be a red wine. Nonetheless, white grape varieties represent 34% of the vine coverage (Guenael, 2005). Some of the enologically important parameters of the red cultivars are presented in Table 5.2. They are the most studied cultivars. 

Red wine possesses a very complex matrix because of the extraction of a wide variety of compounds from the skins. Among red wines, port wine has a higher complexity, owing to the addition of grape spirits (to induce a premature termination of fermentation). This augments its potential to form new compounds (Pissarra et al., 2005). 

It certainly has a peculiar taste, in fact, many peculiar tastes. These tastes are, however, all perfectly easy to produce from good grapes by appropriate methods, such as dirty vats and shoots, hot fermentation, and the use of old and imperfectly cleaned vats and casks that have contained port. Just how this wine was made of course I cannot say, though I can guess, but it is not necessary to look for any chemical fabrication, for the ordinary methods of producing dry red wine in California are quite sufficient to account for all the off flavors imaginable. ... 

Colour influences other sensory characteristics and hence food discrimination through learned associations. The major mechanism prevaihng within colour/ taste and colour/aroma interactions is one of association with a specific product and specific product type. Wine and beer flavours are greatly affected by colom and assessments of port wine aroma and flavour are irtfluenced by the ability to see the samples (Williams et al. 1984). Provided the flavom does not depart too much from that expected from its colom, the colom appears to determine the quality of red wine (Timberlake 1982). Characteristic colom/taste/flavom associations of specific fraits mose with evolution of colom vision skills. We appear to have a learned response to colom and sweetness through orange or red fruit being normally riper, more edible and sweeter. Similm associations for other flavoms such as saltiness and bitterness are more doubtful. (Clydesdale... 

Heavy wines are those whose alcoholic strength is greater than 12 per cent., usually 14 to 17 per cent. they include the sherries, ports, Madeiras, Marsala, and some California wines, and are all the products of warm climates. Sherry is an amber-colored wine, grown in the south of Spain, Vinum Xericum (Br.). Marsala closely resembles sherry in appearance, and is frequently substituted for it. Port is a rich, dark red wine, grown in Portugal. 

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