Fortified Wines, Spirits, Liqueurs and Aperitifs

  • H. L. Cracknell
  • G. Nobis
Chapter

Abstract

Fortified wines — such as sherry, port and madeira — are made by adding alcohol, usually in the form of brandy, to a wine. Wine itself can have as much as 15% alcohol but in a fortified type the percentage can be slightly higher — up to 20% (or just over).

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Copyright information

© H. L. Cracknell and G. Nobis 1990

Authors and Affiliations

  • H. L. Cracknell
  • G. Nobis

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