WSET 4 Fortified

Question 1

Fortification- Nature of the Alcohol

Answer 1

Nearly all fortified wines use highly rectified grape spirit, distilled in a column still( 95- 96%). Spirit is basically completely ethanol. This adds little flavour to the wine. Port is an exception has 77% ABV. This gives port producers more choice, but non experiment much with this.

Question 2

Fortification- Timing of fortification

Answer 2

Spirit can be added at any point before, during or after fermentation

Question 3

Fortification during fermentation……

Answer 3

Purpose is to retain unfermented grape sugar. Therefore the earlier the sweeter. In extreme cases spirit can be added before ferment has even begun. These wines are known as Mistelles. They are common throughout many winemaking regions.

Question 4

Fortification after fermentation

Answer 4

This results in a dry wine. Wines are fortified this way are often sweetened during blending prior to bottling.

Question 5

Viticulture and Vinification

Answer 5

Same as non fortified wines. But the structure of the wine is altered with the addition of alcohol and retention of sweetness. Character built during maturation. Port and Madiera share a similar feature of steep slopes which presents problems with labour and mechanisation.

Question 6

Fortified on the skins

Answer 6

Red wines- tannins help to counter sweetness. Port production, lots of tannin, short but vigorous period of extraction. Grenache wines where tannin lvls are lower they are often fortified on the skins (mutage Sur grains). The addition of alcohol ends the ferment, this ensures the req lvl of sweetness but also works to extract tannins.

Question 7

Aging/ Maturation

Answer 7

There are four major categories used for fortified wines post fermentation: Unaged, Biological Aging, Oxidative Aging, Unaged (Madierization)

Question 8

Unaged

Answer 8

Kept in anaerobic conditions. No oak influence at all. Released young to show fruit qualities. Most but not all do not benefit from bottle aging

Question 9

Biological Aging

Answer 9

Wines that are aged in barrels where yeast forms a film over the surface of the wine. With regards to WSET Lvel 4 it is only relevant for Sherry production but there are other places in the world that produces a fortified like this.

Question 10

Oxidative Aging

Answer 10

Fortified are happy to go through extended periods of oxidative aging due to higher alcohol content. This is because high all is toxic to acetobacter (the bacteria responsible for the development of acetic acid). During this period the wine will become more brown, lose its fruit aromas and develop tertiary aromas. Typical descriptors for these tertiary aromas include dried fruit, toffee, coffee, kernel, leather

Question 11

Unnamed- Madierization

Answer 11

Rare technique which is in association with madeira. Heating the wine sugars within it caramelise leading to flavours that are often described as cooked or tasting of caramel. Excessive heat can cause the wine to taste burnt and unpleasant.

Question 12

Reducing Sugars

Answer 12

A term used by both the eu and the oiv, refers to all the sugars measured in a finished wine, including residual sugar and any sugars added post fermentation, for example, in the form of süssreserve.