Winemaking Technique
Fortification
Fortification & Blending
Fortification adds grape spirit to halt fermentation or raise alcohol, creating Port, Sherry, Madeira, and other fortified styles. Timing of the addition determines sweetness — early fortification preserves residual sugar; late fortification yields dry styles.
Also known as: Adding spirit, Mutage, Fortified wine production
Purpose
Raise alcohol and stabilize wine by adding neutral grape spirit.
Process stage
Fermentation
How it works
- Port
- Sherry
- Madeira
- Vin doux naturel
Common wine styles
Common regions
Descriptors created
Descriptors reduced
Opposite techniques
Serving implications
Beginner explanation
Fortified wines are stronger (17–20% ABV) — the spirit stops fermentation and preserves sweetness in Port.
FAQ
- Why is Port sweet but Sherry often dry?
- Port is fortified during fermentation to retain sugar; dry Sherry ferments fully before fortification.
Related ontology entities
- Port Wine Style
- Sherry Wine Style
- Madeira Wine Style
- Douro Wine Region
- Jerez Wine Region
- Madeira Wine Region
- Rhône Valley Wine Region
- Rich Descriptor
- Hot Descriptor
- Nutty Descriptor
- Fortified Wine Service Serving
- Cellar Temperature Serving