D5 FORTIFICATION

Question 1

スピリッツのアルコール度とその理由
スタイルへの影響

PORT
MADEIRA
SHERRY
VDN
RUTHERGLEN

Answer 1

P 77%abv.
need significant amount to reach desired alcohol level

M 97%abv.
not dilute wine as need only small amount to reach desired alcohol level

S 96%abv
not dilute wine as need only small amount to reach desired alcohol level

V 95-96%abv
only 5-10% of the volume

R at least 96%abv
not dilute wine as need only small amount to reach desired alcohol level

Question 2

スピリッツのキャラクターとその理由
スタイルへの影響

PORT
MADEIRA
SHERRY
VDN
RUTHERGLEN

Answer 2

P more character than spirits of 96-97%
significantly influence on quality and style of wine
spiritual character

M neutral(high alcohol level), not add own aroma

S neutral(high alcohol level), not add own aroma

V neutral(high alcohol level), not add own aroma

R neutral(high alcohol level), not add own aroma

Question 3

スピリッツの品質とアセスメント

PORT
MADEIRA
SHERRY
VDN
RUTHERGLEN

Answer 3

P quality& style significantly influence on final wine

M free to buy spirits from wherever
quality checked by IVBAM

S -

V -

R -

Question 4

スピリッツを加えるタイミングとその理由
スタイルへの影響
(アルコール度数、甘さ、発酵との兼ね合い）
PORT
MADEIRA
SHERRY
VDN
RUTHERGLEN

Answer 4

P 5-7%abv, 80-120g/l
stop fermentation by rising alcohol level to kill yeast
create sweet style(whiteはrange of sweetness)

M stop fermentation at desired residual sugar level for final wine(range of sweetness level depends on varietal style for quality wine)

S add spirits after ferment to dryness
create dry style(unless sweetened or naturally sweet wine)
V 5-8%abv, 白: 100-125g/L 赤：45g/L(usually 100g/L)
stop fermentation by rising alcohol level to kill yeast

R 1-2%abv,
stop fermentation by rising alcohol level to kill yeast
residual sugar not depends on fortification timing
Rutherglen Muscat:180-240g/l, 3-5years
Classic Rutherglen Muscat:200-280g/6-10yeards
Grand Rutherglen Muscat:270-400g/11-19years
Rare Rutherglen Muscat:270-400g/over 20years

Question 5

酒精強化の結果得られるアルコール度数

PORT
MADEIRA
SHERRY
VDN
RUTHERGLEN

Answer 5

P 19-22％abv ( min.18%abv for basic, rose, white)
high level in alcohol

M 17-18%abv
medium to high level in alcohol
(high quality>extended time of ageing>concentration(alcohol, sugar, flavor, aroma) by evaporation during heat maturation)

S after first classification
potentially fino/manzanilla:15-15.5%abv
optimum alcohol level for flor to develop
oloroso:17%abv
alcohol level flor cannot survive

V 15-18%abv
low to medium alcohol
example
Muscat de Beaumes de Venise:15%
Vin Doux Naturel Rasteau: 16-18%

R 17.5%abv
medium alcohol