What process arrests fermentation during Port wine production?
Answer
The addition of a neutral grape spirit (about 77% alcohol)
The defining characteristic that separates Port from standard unfortified wines is the critical production step known as fortification. During the fermentation process, while the grape sugars are being converted into alcohol, a neutral grape spirit, which typically boasts an alcohol content around 77%, is introduced into the wine mixture. This sudden spike in alcohol level effectively shocks and stops the yeast activity, arresting the fermentation prematurely. Because fermentation ceases while residual sugars remain unfermented, the resulting Port wine retains natural sweetness while simultaneously achieving a high final alcohol content, generally around 20% ABV.
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