Wines fortified

Vermouth is officially classified as an "aromatized fortified wine," referring to its derivation from a white base wine fortified and infused with a proprietary set of different plant parts barks, seeds, and fruit peels. These are collectively termed botanicals. Vermouths are particularly popular in Europe and in the United States (Amerine et al., 1980 Griebel, 1955 Panesar et al., 2009). The term "vermouth" is derived from the German word for wormwood Wermut. It is supposedly derived from Wer (man) and Mut (courage, spirit, manhood Pilone, 1954). When vermouth was introduced into Bavaria in the first half of the seventeenth century, by the Piedmont producer Alessio, Artemisia absinthium was probably translated literally as Wermutwein. When it reached France, it was changed to vermouth (Liddle and Boero, 2003). 

Vermouth is prepared from a base wine, extracting flavorants from herbs and spices in wine or a brandy mixture, blending the extract with the base wine, fortifying the mixture to the desired level, and finally maturing the prepared vermouth (Amerine et ah, 1980). The basic steps involved in a typical vermouth production process are illustrated in Fig. 8.1. 

Pedersen et al. (1994) conducted a monitoring study to assess the levels of trace metals, including mercury, in table wine, fortified wine, beer, soft drinks, and various juices. These authors reported that in all samples tested, mercury concentrations were at or below the detection limit (6 g/L [6 ppb]). 

Dessert wines. Fortified (with additional alcohol in the form of brandy), wine that contains from 15 to 20% alcohol by volume. 

Sweet wines. Fortified wines that contain considerable amounts of unfermented sugars. The addition of extra... 

III. "Generous" or Fortified Wines, 17—21% alcohol. Thek nature and keeping qualities depend heavily on the addition of distilled wine spkits. 

One class of flavorings, known as tme fmit, is composed of fmit juices, their concentrates, and their essences. A second group, fmit flavor with other natural flavors (WONF), contains fmit concentrates or extracts that may be fortified with natural essential oils or extractives (isolates), or other naturally occurring plants (64,65). This class of flavor is employed when the manufacturer is compelled by regulation to use only natural products, as in wines and cordials in the United States. 

Beverilges. Vanillin confers a pleasant note to Hqueur flavoring and improves the flavor of fortified wines by giving them a greatly enhanced bouquet. For example, vanillin is used for flavoring grenadine as well as chocolate-flavored drinks. 

Sweet vermouth is, like dry vermouth, a brandy-fortified wine mixed with botanicals like herbs, flowers and roots. Sweet vermouth is closer in taste to what people associate with a standard aperitif base, like Lillet or Dubonnet. 

The enzymes in wine are killed if the percentage of alcohol exceeds about 13 per cent. Fermentation alone cannot make a stronger wine, so spirits are prepared by distilling a wine. Adding brandy to wine makes a fortified wine, such as sherry. 

Fortification, of vitamin C, 25 765 Fortified food groups, 12 69 Fortified wines, 26 300-301 Fortisan... 

Calcium. Excess calcium can occur in wines stored in concrete tanks or otherwise exposed to calcium (filter aids, calcium bentonite, etc.). After fortified wines are bottled, calcium tartrate may slowly precipitate. 

We found approximately 2-4 grams of caprylic, 2-5 grams of capric, and 1-2 grams of lauric acid/100 liters in our experimental continuous still beverage brandies but usually less than 1 gram of each per 100 liters in unaged commercial brandy distillates (II). New commercial brandy distillates made from fortified wine contain less than those distilled from straight dry wine. Distillates from a continuous vacuum column and a pilot pot still also contain less. 

Whey can be fortified with sucrose and fermented with yeast to yield an alcoholic whey. Upon freeze concentration, a whey liquor with 10 to 69% alcohol can be obtained. Alcohol fermentation carried out in whey supplemented with brown sugar yields a whey cordial (Baldwin 1868). Wine-like beverages have been made from whey, but they do not appear to be competitive with wines made from grape juice. 

Soon I was stitched and bandaged and set on a chair with my leg propped up on another. A fortifying glass of wine was thrust into my hand and the Maestro dispensed a spoonful of laudanum to soothe Bruno, for every attempt to hail him as a hero just upset him more. Mama herself washed my blood off the desk. My best hose were in rags and my shoe needed washing also. 

Safe at home, Volpone admits having felt terror in the courtroom. " Fore God, my left leg gan to have the cramp." With a bowl of wine, the fox tries to regain his good humor and his old lust for life. "Any device now, of rare, ingenious knavery" would make him happy. Another bowl of wine to fortify the blood, plus Mosca s entrance to supply the knavery, and Volpone s recovery is under way. 

Sherry wines are obtained from young wines, carefully selected soon after completing fermentation. These are typically fortified by adding vinous alcohol until they reach an alcohol content of 15-15.5°. They are subsequently transferred to oak barrels before being aged. In most sherries, wine aging occurs in the so-called solera and criaderas system under the flor film of yeast. Once alcoholic fermentation is finished, races of Saccharomyces cerevisiae that can grow on the surface of the wine switch from fermentative to oxidative (respiratory) metabolism. They spontaneously form a biofilm called flor on the wine surface. 

Cutzach, I., Chatonet, P., and Dubourdieu, D. (2000). Influence of storage conditions on the formation of some volatile compounds in white fortified wines during the aging process. J. Agric. Food Chem. 48, 2340-2345. 

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