Five 1999 varietal Douro table wines (Touriga Nacional, Touriga Francesa, Tinta Roriz, Tinto Cão, Tinta Amarela/Tinta Barroca mixed), one aguardente and five model Ports (aguardente fortified table wines) were quantified for 15 compounds by GC‐MS using selected characteristic ions. Although aguardente constitutes around one fifth of the volume of Port, it was found to be the major contributor of numerous compounds including: ethyl hexanoate (81 to 90%); ethyl octanoate (94 to 98%); ethyl decanoate (98 to 99%); benzaldehyde (87 to 94%); a‐terpineol (76 to 91%); linalool (58 to 91%); ethyl hydrocinnamate (100%). Aguardente volatiles make an essential contribution to young Port aroma, adding fruity, balsamic and spicy aroma complexity.
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Rogerson et al. (2002) studied this question.
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