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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© 1990 H. L. Cracknell and G. Nobis
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Cracknell, H.L., Nobis, G. (1990). Fortified Wines, Spirits, Liqueurs and Aperitifs. In: The New Catering Repertoire. Palgrave, London. https://doi.org/10.1007/978-1-349-21007-7_14
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DOI: https://doi.org/10.1007/978-1-349-21007-7_14
Publisher Name: Palgrave, London
Print ISBN: 978-0-333-43485-7
Online ISBN: 978-1-349-21007-7
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