Amphora wines are known in Portugal as Vinhos de Talha. In this ancient technology, alcoholic fermentation takes place in clay vessels in the shape of amphoras.

Traditionally, the clay vessels are pitched inside using pine pitch and red, white or a mixture of both grapes can be fermented giving raise to red, white or palhete wines, respectively. The traditional technology associated with these wines is quite different from the modern technology of winemaking. Thus, Vinhos de Talha have a unique sensorial profile, due to the ancestral technique of vinification that originates distinctive wines, full of character and identity. The present research aims to evaluate the volatile profile of amphora wines (red, white and palhete wines). The volatile fraction of the different types of amphora wines was analyzed using headspace solid-phase microextraction (HS-SPME) followed by gas chromatography mass spectrometry (GC/MS). A total of 117 volatile compounds in the different wines analyzed were tentatively identified and principal component analysis showed a clear separation among the different types of wine based on their volatile composition.

安芙兰葡萄酒在葡萄牙被称为Vinhos de Talha。在这项古老的技术中，酒精发酵是在安瓿形状的黏土容器中进行的。

传统上，使用松木沥青将陶器放在内部，然后将红色，白色或两种葡萄的混合物发酵，分别酿造红色，白色或淡色葡萄酒。与这些葡萄酒相关的传统技术与现代酿酒技术完全不同。因此，Vinhos de Talha具有独特的感官特征，这归功于酿造独特葡萄酒，充满个性和个性的酿酒技术。本研究旨在评估安菲拉酒（红，白和古色葡萄酒）的挥发性特征。使用顶空固相微萃取（HS-SPME），然后进行气相色谱质谱分析（GC / MS），分析了不同类型的安菲拉葡萄酒的挥发性成分。初步确定了所分析葡萄酒中的117种挥发性化合物，并且主成分分析表明，根据葡萄酒的挥发性成分，葡萄酒之间存在明显的分离。