WINE-MAKING DESSERT WINES

WINE-MAKING DESSERT WINES
At the end of fermentation, sugar is part of the wort there turned into alcohol, have a sweet wine. If the residual sugar content is above 40 grams per liter, the wine is called liqueur.
There are several techniques that produce sweet wine. The most used is that which consists in stopping the alcoholic fermentation with the addition of sulphurous anhydride followed by filtration, in order to eliminate the yeast. This procedure is widely used in Germany and results in wines of low alcohol and high rate of residual sugar.
In certain regions of Italy and southern France, the grapes are dried in large open spaces soon after harvest, which concentrates the sugar content. The Passito of Pantalleria (island south of Sicily), the Muscat and Banyuls (accompanying chocolate as well) are made this way.
Dessert wines are also made with wine grapes affected by Botrytis fungus Cineria, natural phenomenon that occurs in a few regions such as Bordeaux (Sauternes), Loire Valley, Valley of the Rhine and Mosel, and certain regions of Austria and Hungary. Depourriture called noble (noble rot) the effect that this fungus causes the grape attacking your skin and dehydrating it. The Sauternes from Bordeaux, made from the Sauvignon Blanc and Sémillon strains botrytized and regarded as the finest sweet wines in the world are made this way.
The late harvest (vendange tardive or late harvest) is otherwise used. Therefore due to harvest a few weeks or months after the normal date. The concentration of sugar in the grape (and wine) rises considerably, and when the fermentation of the must is obtained good residual sugar content. It is a widely used technique in Alsace (France), Germany, Australia and other countries of the so called New World.
Adding neutral or vinous alcohol (brandy) to the must during fermentation can break it up, because the yeast can not resist this high concentration alcoólica.Com this interruption can be more residual sugar, so sweet wine. Obtained is then fortified wine, the best known examples are the Port, Marsala, Madeira and vins doux naturels of southern France (Muscat de Rivesaltes and Beaumes-de-Venise). Jerez in southern Spain sweetened the process is a little different, and the fortification held after the end of fermentation, when you add the juice of fresh grapes.