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Spanish name for a must, whose fermentation by the addition of wine spirit or a similar distillate mostly completely prevented or stopped very early. This creates a drink with a very high content residual sugar and an alcohol content of 20% vol and more. There are also variants, where the must is first thickened by boiling syrupy (see under concentrated grape must ). The product is used for Spriten, but also as aperitif drinking. The Mistela was probably first developed by the Dutch and used to be taken on ships for durability. In Spain, this is the Spriten or sweet of Malaga. Rancio and sherry, In France, the mixture referred to as mistletoe or mistletoe is in Vin de liqueurs and Vin doux naturels used. In Italy this is called in the production of Marsala used mixture or the process sifone,

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