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Fortified wines: sherry, port and Madeira

  • Chapter
Fermented Beverage Production

Abstract

Fortified wines, also known as liqueur or dessert wines, are produced by the fortification of fermented, partially fermented or unfermented grape must with wine-derived spirit. European Union regulations define liqueur wines generally as those having an acquired alcohol content by volume of between 15% and 22%, and a total alcohol content (i.e. acquired alcohol plus potential alcohol) of at least 17.5% vol.; within these rules allowance is made for vino generoso, wines with 15.0% vol. alcohol and less than 5 g/1 sugar produced in demarcated areas (Council Regulation (EC) No. 822/87, 1987). This definition conveniently covers the types of wine discussed here, where we shall consider only those wines whose alcohol has been partially or wholly acquired by fortification. We shall use the terms fortified, dessert and liqueur, when applied to wine, indiscriminately. Flavoured wine-based beverages such as vermouths will not be covered here, nor will we consider the production of fortified wines based on the processing and fermentation of grape juice concentrate.

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  1. H. P. Reader
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  2. M. Dominguez
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  1. Reading Scientific Services Limited, The Lord Zuckerman Research Centre, Whiteknights, Reading, UK

    A. G. H. Lea

  2. Centre for Food Quality Department of Bioscience and Biotechnology, University of Strathclyde, Glasgow, UK

    J. R. Piggott

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Reader, H.P., Dominguez, M. (1995). Fortified wines: sherry, port and Madeira. In: Lea, A.G.H., Piggott, J.R. (eds) Fermented Beverage Production. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5214-4_7

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  • DOI: https://doi.org/10.1007/978-1-4757-5214-4_7

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4757-5216-8

  • Online ISBN: 978-1-4757-5214-4

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