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to fortify (GB)
muter (F)
alcolizzare (I)

Designation (also Aufspriten) for the addition of mostly pure alcohol to the grape or Wine, The term is derived from spirits or esprit (French spirit). The term Spriten is however wine law not defined; The relevant legislation always refers to the addition of alcohol. This form of winemaking It has an ancient tradition, mainly in southern countries such as Italy, France, Greece, Portugal and Spain, and was formerly used primarily to make the wine more durable. Therefore, this is also called fortification (attachment, reinforcement). This is done during the fermentation, so this is stopped prematurely and it remains a correspondingly high proportion of residual sugar what is the main reason today (in contrast, that stands enrich of musts with sugar aiming at the alcohol content to increase).

The addition of alcohol can already before or shortly after (at a Mistela or Vin de liqueur ), while (at the port or Vin doux naturel ) or even after (during sherry) fermentation. Depending on the time of addition then possibly do not arise those substances that are formed only at the end of fermentation - for example glycerin - which is prevented by the stopping of the fermentation. Depending on the method and the type of wine you can reach up to 20% vol alcohol content and more. 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 listings of the numerous vinification measures and cellar techniques, as well as the various wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,

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