Dessert wine composition

Port-type ted dessert wines require skin contact time to extract the anthocyanins, but the fermentation must be short to retain the sugar level neat the 6—10% level desired. The winemaker cannot always achieve desired composition in individual lots. In order to teach the desired standard, it is necessary to make new lots to enable blending to that standard. The right volume of a tedder, less sweet wine will need to be made to bring to standard a lot with low color and mote sugar, for example, while keeping the alcohol also within the desired limits. 

Compositional aspects that are regulated include a label statement within 1.5% for table wine (for dessert wines, 1.0%) of the wine s alcohol content. Eor tax identity reasons, alcohol of 7—14% is required for table wines and 17—21% for dessert and appetizer wines. Eederal excise tax rates are 0.28/L for table wines, 0.41/L for wines 14—21% alcohol, and 0.83/L for those (rare) >21-24%. Coolers made with wine become taxable at 0.5% and are taxed as table wine above 7% alcohol. Sparkling wine is taxed at 0.90/L and carbonated at 0.87/L. The borderline to incur these taxes is CO2 above 3.92 g/L. 

---