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Alcoholic drinks from Douro Demarcated Region, Portugal
Port is a fortified wine from the Douro valley in Portugal. The grapes ferment on their skins for about two days, then grape spirit of about 77 % is added, which stops the yeast and leaves the wine sweet. The finished wine holds 19–22 % alcohol and is aged in wood, tank or bottle.
| Fermenting grape must from the Douro | The must's natural potential alcohol must average at least 11 % vol[ivdp-spec] |
| Certified wine spirit (aguardente vínica), 77.0 ± 0.5 % vol (76.5–77.5 % vol)65–120 L | The amount for each harvest is set every year in the harvest notice[ivdp-vindima][ivdp-aguardente] |
| Starter | spontaneous (native yeasts) |
Total time across the recorded steps: 2 days – 3 days
What changes: Ripe grapes are picked on the Douro terraces
Output: ripe grapes.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Port is a fortified wine from the Douro valley in Portugal. The grapes ferment on their skins for about two days, then grape spirit of about 77 % is added, which stops the yeast and leaves the wine sweet. The finished wine holds 19–22 % alcohol and is aged in wood, tank or bottle. Made in 5 steps over 2 days – 3 days. The longest step, ferment on the skins until about half the sugar is gone, takes 2–3 days (Warre's 2026) and runs at 17–18 °C (Ribeiro S.G 2023). Native non-Saccharomyces yeasts of spontaneously fermenting Port must, mainly Hanseniaspora uvarum and Saccharomyces cerevisiae, which in wine fermentation in general gradually replaces the non-Saccharomyces yeasts as the ethanol rises do most of the fermenting.
| Main step | 2–3 daysReported[warre][ribeiro2023] | Ferment on the skins until about half the sugar is gone |
|---|---|---|
| Temperature | 17–18 °CReported[ribeiro2023] | Ferment on the skins until about half the sugar is gone |
Unlike table wine, Port's fermentation is cut short by adding strong grape spirit, so about half the grape sugar stays in the wine. The spirit itself is regulated, at 77 % vol and between 65 and 120 L for every 550 L of wine.
The wine spirit used must meet IVDP limits, including methanol at no more than 100 mg per 100 cm³ of pure alcohol. Red Port may hold at most 150 mg/L of sulphur dioxide and white Port 160 mg/L.
Every number is labelled with how it is known. How this atlas is made
In 1678 two representatives of a Liverpool wine merchant visited the Abbot of Lamego, bought his fortified wine and shipped it to England. Port became very popular in England after the Methuen Treaty of 1703 let merchants import it at a low duty. In 1756 the Companhia Geral da Agricultura das Vinhas do Alto Douro was founded to guarantee the quality of the wine and a fair price.
