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Dessert Wines

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Dessert Wines 

beverages prepared by incomplete alcoholic fermentation of the juice of grapes (and other fruits and berries) and the addition of sugar. They contain from 12 to 17 percent alcohol by volume, including not less than 1.2 percent alcohol (by volume) produced by natural fermentation; their sugar content is from 5 to 12 percent for semisweet and 14 to 20 percent for sweet wines, and from 21 to 35 percent for liqueurs. Sweet wines and liqueurs are made from grapes of high saccharinity from a late harvest. To raise the sugar content it is permissible to introduce concentrated grape must. For halting the fermentation and maintaining the needed saccharinity, alcohol is added. Dessert wines include Tokays, Cahors, Malaga, sweet ports, and muscatels.

REFERENCES

Vinodelie. Simferopol’, 1960.
Gerasimov, M. A. Tekhnologiia vina, 3rd ed. Moscow, 1964.
Vinodelie, Moscow, 1969.
Okhremenko, N. S. Luchshie vina i kon’iaki SSSR. Moscow, 1970.
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This grape thrives in cooler climates and is used mainly in the production of dessert wines.
Muscat ? the Oldest Variety of Grapes in the World by Lynette Tyson / Food/cooking/nutrition community
Tokay Aszu is a popular wine with meals or dessert, in Hungary and also happens to be one of the most popular dessert wines in the entire world.
Hungary for Wine by Nicholas Tan / Food and beverage industries community
A good dessert wine is the perfect accompaniment to today's dish - I'd recommend Sauternes from Bordeaux in France but nearly every wine-making country in the world has a few good dessert wines.
Food: Fruity dessert not to be trifled with by Sunday Mail (Glasgow, Scotland)
 
 
 
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