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Alcohol Fortification -

• Fortification of wine, with distilled alcohol, is employed to arrest microbiological growth and activity.
  
  
• In flor (Spanish for flower) sherry production the initial low alcohol addition serves as a nutrient source to be utilised by the surface yeasts.
  
  These yeasts convert alcohol to acetaldehyde and other aldehydes as part of the style's flavour complexity.
  
  It is the second addition of alcohol that replaces the alcohol consumed and stabilizes the wine.
  
  Fino (Fine) sherries are usually fortified to approximately 17% v/v.
  
  
• In sweet fortified wines, such as port, the fortification serves to arrest the primary fermentation so that the final residual sugar concentration and the final alcohol level aimed for is jointly achieved (see calculations).
  
  
• Grape juice, partially fermented grape juice or musts can also be fortified to produce a "wine" called "Mistela" by the Spanish or "Mistelle" by the French.