Making other types of still wine

This chapter looks briefly at ways in which the styles of wines are made. It briefly considers the making of sweet wines, wines made from semi‐dried grapes, rose and fortified wines. The chapter focuses on some individual wines produced by these methods in various parts of the world. It also discuss...

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Bibliographic Details
Published inWine Production and Quality pp. 126 - 135
Format Book Chapter
LanguageEnglish
Published Chichester, UK John Wiley & Sons, Ltd 17.02.2016
Subjects
fermentation process
fortified wines
rose wines
sweet wines
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Summary:This chapter looks briefly at ways in which the styles of wines are made. It briefly considers the making of sweet wines, wines made from semi‐dried grapes, rose and fortified wines. The chapter focuses on some individual wines produced by these methods in various parts of the world. It also discusses particular techniques that can be used for making medium‐sweet or sweet wines. There are two basic methods of production of fortified wines. One method of production of liqueur wines involves fermentation to dryness before the addition of grape spirit. The other method involves the addition of grape spirit during the fermentation process, taking the alcoholic degree above that at which yeasts will work, resulting in naturally sweet wines. The most well‐known examples of fortified wines are Sherry and Port. A crucial difference in the method of making the wines is the timing of the addition of the grape spirit.
ISBN:9781118934555
1118934555
DOI:10.1002/9781118934562.ch14