Fortified Wine

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Fortified Wine


wine to which alcohol has been added during preparation. The term “fortified wine” should not be confused with the term “strong wine.” Wine in which all the alcohol is a product of the fermentation of the natural sugar in the grapes may be comparatively strong. Under favorable conditions, yeast strains that are less sensitive to alcohol may yield a wine with an alcoholic content of 14—16 percent by volume. As a rule such wines are dry or have a small sugar residue. To retain the desired amount of sugar in the wine, fermentation is stopped at the stipulated moment and a certain amount of alcohol added. Alcohol may not be added to table wine. Among the fortified wines are the strong wines (port, Madeira, sherry, Malaga, Marsala) and the dessert wines (muscatel, Tokay). The alcoholic content of dessert wines usually does not exceed 13.5-14 percent by volume. The maximum alcoholic content of fortified wines is 20 percent by volume.


Gerasimov, M. A. Tekhnologiia vina, 3rd ed. Moscow, 1964.
Vinodelie. Edited by K. S. Popov. Simferopol’, 1960.


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