Fortifed Wine
Fortified Wine: the alcohol content of a particular type of wine is greater than what natural yeast fermentation could give. Wines are “fortified” to higher alcohol content by adding brandy or another neutral spirit. Originally port wine came from Douro valley in northeast Portugal. Examples of fortified wine are Port, Sherry or Madeira.
To make a fortified wine you must start with very ripe grapes, generally higher than 25 brix (sugar content). Low vigor yeast is used to extract maximum color and tannin from the grapes. After a few days when the sugar content drops to around 8 brix (measured using a hydrometer), a brandy or neutral spirit containing 80% alcohol by volume is added. Only enough is added to bring the alcohol content in the wine up to around 18%. This high alcohol content kills the yeast and after a few days the sugar level will be around 6 brix.





















