All are fortified with grape spirits and have a pleasing hint of tartness.

I chill it down and add grape neutral spirits, and that stops the fermentation right there.

After fermentation is complete, the base wines are fortified with grape spirit in order to increase their final alcohol content.

The wine produced is then fortified with the addition of a Brandy (distilled grape spirits).

The process of adding pure alcohol or very strong (77 to 98 proof) grape spirit to a wine.

The wines can even be fortified with grape spirit added during fermentation, like Port.

The grape spirit that stopped the fermentation and gave the wine its kick comes from California.

In the winery, fermentation is permitted to continue only briefly before being cut short by the addition of grape spirit, which kills the yeast.

The added alcohol is usually a neutral grape spirit, but may also come from vegetable sources such as sugar beets.

To prevent the wine from spoiling, neutral grape spirits were added.