väkevöittämisen

Väkevöittäminen, also known as fortification, is a process used in the production of certain alcoholic beverages. It involves the addition of distilled spirits, such as brandy, to a base liquid, typically wine or cider. The primary purpose of väkevöittäminen is to increase the alcohol content of the beverage and to halt fermentation, thereby preserving any residual sweetness. This technique is employed in the creation of fortified wines like Port and Sherry, as well as certain traditional ciders.

The addition of spirits during the fermentation process not only boosts the alcohol percentage but also acts as a natural preservative. The high alcohol content inhibits the activity of yeast, preventing further fermentation and sugar conversion into alcohol. This allows for the retention of unfermented sugars, resulting in a sweeter final product. The type of distilled spirit used and the timing of its addition can significantly influence the flavor profile of the fortified beverage. Väkevöittäminen is a crucial step in developing the characteristic taste, aroma, and aging potential of many well-known fortified drinks, contributing to their complexity and longevity. It is a practice with a long history, originating from methods developed to stabilize beverages for long sea voyages.