Sweet Wine
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The Sweet Wine is made with grape juice high sugar content. A sweet white wine is produced from varieties of Moscatel, Macabeo, Muscat, Albariño, Vidal, Pedro Ximenez; sweet red wine made from Garnacha, Monastrell and Malva...

The Sweet Wine is made with grape juice high sugar content. A sweet white wine is produced from varieties of Moscatel, Macabeo, Muscat, Albariño, Vidal, Pedro Ximenez; sweet red wine made from Garnacha, Monastrell and Malvasia, and pink mainly with Cabernet Franc. Each producer chooses the ripest or rather overripe grapes, and the addition of alcohol, to create the desired conditions for processing. Natural sweet wines are produced in protected designations of origin and from harvests at least 85%, with musts with an initial wealth of 212 grams per liter at least, without adding alcohol or increase their level artificially. The natural volumetric alcohol content is at least 12% volume. The amount of residual unfermented sugar is regulated by the regulatory boards of designations of origin, up to an alcoholic between 15% and 22% vol degree.

A first method is established in the thirteenth century by Arnaldo or Arnau de Vilanova, a native of the Crown of Aragon and Doctor of Medicine at the University of Montpelier. Its development is to interrupt the fermentation by adding an amount of alcohol, distilled from wine with stills. By adding alcohol the yeasts die if the alcohol content above 15°C, being retained unfermented sugar. The resulting wine preserves varietal aromas and flavors of wine starting with unfermented natural sugars.

A second method, used in the wine regions of the Mediterranean is to delay the harvest of mature leaving the grapes on the vine. Sugars and alcohol are achieved when the grapes, continuing maturity in a warm climate, reaches a high concentration of sugar. But given the conditions of the grape, which is pasificada, the press has greater difficulty, and must, by its high concentration of sugar, makes a spontaneous and very slow fermentation, which lasts until a good balance between alcohol and sugar , at which point the process is paralyzed without allowing all the sugar is transformed into alcohol, and even mixing grape juice and wine can be added.

A third method applied in areas of central Europe, less sunny and cooler, where the maturation of the grapes reach not give enough sugar content. In these regions the sugar in the wort concentrated by evaporation of part of the water once collected late or vintage ennobled or cinerea botytis. In these unusual circumstances a syrup is mixed with a portion of must is obtained, resulting in a fermentation. The resulting wine is more like mistelas, less aromatic for having lost some of its volatile components by evaporation.

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