Tawny wines with age categories (10, 20, 30, and over 40 years) indicate a target age profile. A Tawny without an indication of age (usually named as Reserve) has spent at least 2 years in wooden barrels, exposing it to gradual oxidation and evaporation until a golden-color is obtained, and it is blended in such a way that the finished product is a mixture of ages. Tawny Ports are wines made from red grapes that are aged in wooden barrels and blended in such a way that the finished product is a mixture of ages. Ruby Port wine is usually blended to match the style of the brand to which it is to be sold. It is fined and cold filtered before bottling and does not generally improve with age. After fermentation, it is stored (in general, for 2 years) in tanks made of stainless steel to prevent oxidative aging and to preserve its rich claret color. Ruby Port wine is the most extensively produced type. Aging includes bulk storage maturation in barrels or tanks and in-bottle aging.ĭifferent types of Port wines are produced. When part of the original sugar content has been converted to alcohol, must fermentation is stopped by the addition of wine spirit obtaining around 20% of the final alcohol content ( Esteves et al., 2004). Most of the present-day wine is vinified by regional cooperatives using modern crushing, pressing, and fermenting equipment. Codega, Malvasia, and Rabigato are the preferred white varieties. A small amount of white Port is also produced. The major red varieties are Touriga Nacional, Mourisco, Mourisco de Semente, Tinta Roriza, Tinta Cão, and Tinta Francisco, Tinta Barroca ( Mateus et al., 2002). These processes occur in buildings called lodges in Vila Nova de Gaia, located at the mouth of the Douro River, opposite the city of Porto. Although originating in the upper Douro, the wine is transported downriver to Porto for maturation and aging. Port wine is produced primarily from red grapes grown and fermented in the upper Douro Valley in northern Portugal. Trinidad Pérez-Palacios, in Processing and Impact on Antioxidants in Beverages, 2014 Port Wine To have an idea of the quantities involved, 313,943 pipes (a cooperage volume) of wine were produced in 2005, of which only 155,125 were given a benefício ( Cardoso and Silva, 2007). The benefício varies from year to year, reflecting current stocks, export volumes, and market trends. Those in the lowest categories are allocated little benefício and can fortify little wine for port production. Vineyards in the highest categories (class A and class B) are authorized to fortify a greater proportion of their wine to make port. The licenses are established according to the relative scoring of each vineyard. When the decision is made on how much port is to be permitted each year, the IVDP notifies each wine producer of their quota ( Mayson, 2003 Oldenburg, 1999).
It empowers the “Conselho Interprofissional da Região Demarcada do Douro,” an interprofessional organization under the responsibility of the IVDP, to establish the volume of wine permitted to be used in port production. This not only regulates wine quality but also ensures that the market complies with the laws of supply and demand. This is an indicator of the amount of port that can be produced. The benefício indicates the amount of grape spirits that can be added to the fermenting must ( Cardoso and Silva, 2007). The scoring system is used to allocate annual authorizations (licenses) to produce port wine ( beneficio). (adapted from Guichard et al., 2003 and Portaria nº 413/2001 of 18th of April)
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