Ch. 7: Fortified Wine Production Flashcards
Fortified Wine History
Discovered that adding Brandy to wine helped protect it from spoilage
Alcohol raised to point that yeast & bacteria can’t survive
Became standard practice for wines that needed to travel long distances
Popularity declined in 20th century
Made in most wine-producing countries
Most Popular Fortified Wines (16th to 20th Centuries)
Sherry
Port
Madeira
Differences Amon Fortified Wines Comes From…
Grape varieties used
Timing of fortification
Aging regimen applied after fortification
Two Types of Fortified Wines
Defined by WHEN fortification takes place
Before or after wine has finished fermentation
Mutage
A way to make sweet wine
Majority of fortified wines produced this way
Alcohol added to wine before or while it’s fermenting
Alcohol raised to the point that yeast can’t survive
Stops fermentation of remaining sugar
Ensures fermentation won’t be able to restart later
Examples of Sweet Style Fortified Wines
Port
Made in Douro Valley, Portugal
Fortified Wines: Base Wine Production
No different than production of table wines
Fortification: Sweet Style
Fermentation stopped midway through process
When sugar remaining is 8-12%
Addition of high-alcohol spirit
Addition of Spirit: Sweet Style Fortification
Grape-based spirit – Usually brandy
Pure alcohol or dilute mixture
Enough added to quickly kill yeast
18-20%
Can be neutral or introduce aromas/flavors/sugars
Sweet Style Aging: Baking
Madeira
Rutherglen Muscat
Blending and Bottling
After a few months to several years of aging
Wines are blended then bottled
May be reformulated to re-create specific, consistent flavor profile
May incorporate older vintages
Dry Style Fortified Wine Examples
Sherry
Madeira and Marsala
Sherry
Made in Jerez – Southwestern Spain
Fortification: Dry Style
Complete fermentation – to dryness
Dry Style Wine Types
Fino
Oloroso
Base Wine Production: Dry Style
Grapes handled delicately
Must is fermented at warm temp after pressing
Temp high enough to evaporate floral and fruit aromas
Stainless steel tanks typically used
Base Wine Production: Dry Style Grapes
Neutral white grapes
Palomino
Pedro Ximenez
Sercial
Verdeho
Fino Sherries
Pale in color
Light-bodied
Biological Aging (Fino Sherries)
Requires action of flor yeast during aging process
Flor floats on surface of barrel
Thrives in 15% alcohol
Forms thick, protective blanket
Prevents darkening
Lower alcohol & acidity levels
Higher amounts of acetaldehyde
Fortification: Sherries
Best-quality batches are selected
Pale, clear, fresh
Grape spirits added to 15-15.5%, no higher
Flor consumes remaining sugars and glycerol
Flor Yeast
Feeds on acetic acid – lowers acidity level in wine
Produces acetaldehyde
Creates “flor aroma” – Nutty, bruised apple
