"Fortified wine" refers to wine with a high alcohol content , which is made by adding 40-80% alcohol during the winemaking process . "Fortify" means to increase the alcohol content.
In Japan, it is called "fortified wine," where "shusei" means "alcohol."
Alcohol can be added at various times during the brewing process, either in the grape juice, during fermentation, or after fermentation. Common types of added alcohol include brandy and grape-based alcoholic beverages with increased alcohol content.
It was mainly started by producers in areas such as the Iberian Peninsula, where high summer temperatures make it difficult to care for wine, in order to prevent the wine from oxidizing and spoiling.
In addition to improving the shelf life of wine, some producers fortify their wines to increase the overall alcohol content or to give the wine a fuller flavor. Also, wine is made when the "sugar" in grapes is converted into alcohol through fermentation, but adding strong alcohol during the fermentation process allows the sugar to remain in the wine. This method of fortification can also be used to make sweet wines.
Most fortified wines have an alcohol content of 15% to 22%.
The following are some typical fortified wines:
| country | kinds |
|---|---|
| Spain | Shelley |
| Portugal | Port, Madeira |
| Italy | Marsala |
| France | Vin des Naturelles, Vin de Liqueur |
