väkevöittämiseksi

Väkevöittämiseksi, often translated as fortification or sweetening in English, refers to a process in winemaking and other beverage production where a neutral spirit, typically brandy or a neutral grain spirit, is added to the beverage. This addition serves several purposes, primarily to increase the alcohol content and to halt or slow down fermentation.

The addition of spirit is typically done before the fermentation is complete. The high alcohol concentration of the added spirit kills the yeast cells, preventing them from consuming the remaining sugars. This results in a beverage that retains a higher level of residual sugar, making it sweeter than it would otherwise be. This technique is fundamental to the production of fortified wines such as Port, Sherry, and Madeira.

Beyond fortified wines, the principle of väkevöittämiseksi can be applied to other beverages. For example, in some fruit liqueurs or brandies, spirits are added to stabilize the product and enhance its flavor profile. The type of spirit used can significantly influence the final taste of the beverage, with brandy lending more complex fruit and oak notes, while a neutral spirit contributes less of its own character, allowing the base beverage's flavors to dominate. The alcohol content of fortified beverages typically ranges from 15% to 22% ABV, significantly higher than unfortified wines.