Term (also spritzing) for the addition of mostly pure alcohol to the grape or Wine, The term is derived from fuel (spirit) or esprit (French spirit). The term sprite is however wine law not defined; The relevant legislative texts always refer to the “addition of alcohol”. This form of winemaking has an old tradition mainly in southern countries like Italy, France, Greece, Portugal and Spain and was previously used primarily to make wine more durable. This is why this is also known as fortification (fortification, reinforcement). Does this still take place during the fermentation, this is stopped prematurely and a correspondingly high proportion of residual sugar get, which is the main reason today (contrary to that enrich of must with sugar with the aim of alcohol content to increase).
The alcohol additive can be added before or shortly after (with one Mistela or Vin de liqueur ) while (for port or Vin doux naturel ) or only after fermentation (for sherry). Depending on the time of addition, those substances may not be formed that are formed at the end of fermentation - for example glycerin - which is prevented by stopping fermentation. Depending on the method and type of wine, up to 20% vol alcohol and more can be achieved. An enrichment with alcohol is, for example, with different variants of the wines Madeira. Malaga. Marsala. port wine. Rancio. Samos and sherry, as well as usually at liqueur wines common.
Complete lists of the numerous vinification measures or cellar techniques, as well as the various types of wine, sparkling wine and distillate regulated by wine law are under the keyword winemaking contain. There is extensive wine law information under the keyword wine law,