väkevöidyn

Väkevöidyn is a Finnish term that translates to "fortified" or "strengthened" and is primarily used in the context of alcoholic beverages. It refers to the process of increasing the alcohol content of a liquid, typically wine, by adding distilled spirits such as brandy or neutral spirits. This addition can occur during or after fermentation.

The purpose of väkevöinti is manifold. In winemaking, it can halt fermentation, leaving residual sugar and thus creating a sweeter wine, as seen in port or sherry styles. Alternatively, it can be done after fermentation to simply raise the overall alcohol percentage. This process not only increases the alcoholic strength but can also contribute to the flavor profile and extend the shelf life of the beverage.

Historically, fortification was a practical method to preserve wine for long sea voyages, as the higher alcohol content acted as a natural preservative. Today, väkevöidyn beverages are a distinct category within the world of alcoholic drinks, encompassing a range of styles from sweet dessert wines to drier aperitifs, each with its unique characteristics influenced by the type of base wine, the fortifying spirit, and the aging process.