Fortified or generous wine is that wine in their development process incorporates special processes to increase their...
Fortified or generous wine is that wine in their development process incorporates special processes to increase their stability and increase their alcohol content, without losing their status as 100% derived from grapes.
Such wines emerged in the sixteenth and seventeenth centuries, as a result of the search for methods to preserve the wine from harmful conditions involving transportation, since the European producers to consumers.
The most common technique to fortify the wine is the "header" brandy is added during or before the fermentation process. This results in a wine with higher alcohol (17 to 25 ° GL), of greater texture and stronger flavors. Generally, this type of wines are sweeter due to the sugars fermented failed. They also have greater stability: once opened, a bottle of fortified wine can last several months without losing its properties to taste.
The most famous fortified wines are Jerez (Spain), Porto, Madeira (Portugal), Marsala (Italy) and Banyuls (France).
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