Fortified Wine

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The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

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.

REFERENCES

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

N. S. OKHREMENKO

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
References in periodicals archive ?
Hence "vintage" is for example only reserved as regards its use for liqueur wines but not as regards it use for ordinary still wines.