The Beer Brewer

Upon completion of fermentation, the wines are racked and fortified. Clarification upon racking is not required, as flocculation of the yeast leaves a bright product. Wine destined for fino types are a pale yellow, dry, with a volatile acidity (as acetic acid) of 0.2 – 0.5 g l-1 a pungent aroma, and low phenolics. Wines marked as oloroso and associated types are darker in colour (higher phenolics), fuller bodied, with higher volatile acidity and a more vinous aroma. The fortifying spirit is a neutral type, (and thus has little impact upon the flavour of the product), of 96% alcohol by volume, which is distilled from wine or associated pomace. It is sourced from outside the Jerez region. The spirit is blended with a quantity of wine three days prior to fortification, to prevent clouding (Bakker, 2003). Fino types are fortified to 15.5% alcohol by volume and oloroso types to 18.5%, with the latter higher alcohol content required to prevent the formation of flor yeasts, which will develop upon the fino types during maturation.