Authors:
Mariana-Atena Poiana, Gianina-Malina Manea, Daniela Stoin, Florina Radu, Delia Gabriela Dumbrava, Camelia Moldovan, Diana Moigradean
Volume 30, Issue 4;
Pages: 352-356; 2024
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551
Abstract
Liqueur wine or fortified wine is defined as a special wine with a total alcoholic strength of not less than 15% alcohol by volume (ABV) or more than 22% ABV. and a residual sugar content between 50 and 120 g/L. These wines are produced in a wide range of styles with varying sugar content, from extra dry to sweet. This study presents practical aspects for obtaining a liqueur red wine from Merlot grapes by stopping the alcoholic fermentation due to the addition of food ethanol. Thus, Merlot red wine, partially fermented, with an alcoholic degree of 13.5% ABV, total acidity 2.5 g/L H2SO4 and residual sugar 27 g/L was stopped alcoholic fermentation by the addition of ethanol. Next, sugar was added and a liqueur wine was obtained with 22% ABV, total dry extract of 81 g/L, reducing sugar content of 55 g/L and total acidity of 3.0 g/L H2SO4. The wine fortification by food-grade ethanol addition, was performed under careful monitoring of residual sugar to assess the amount of sugar that needs to be added to supplement the existing one. This process significantly changes the quality profile of the wine, ensuring stability and longevity by preventing oxidation. The fortification allows the expansion of the styles of liqueur wines obtained from local basic wines in order to adapt to the demands of the contemporary consumer.
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