Le 26/09/2012 16:18, Francois Labreque nous fit lire :
> Le 2012-09-25 01:02, Stephen a écrit :
>> On 24/09/2012 11:08 PM, Jim Henderson wrote:
>>> Of
>>> course it also helps to know that in wine tasting "sweet" generally
>>> means
>>> lower alcohol content as well - the sugars aren't converted to alcohol,
>>
>> I thought that it was the other way around. Sweet wine has higher
>> alcohol content because the yeast is killed off when the alcohol reaches
>> a certain level, leaving some sugar unfermented.
>>
> 
> It depends.
> 
> Fortified wines (such as port and sherry) have 97% alcohol added to kill
> the yeast to (historically to allow for easier transportation back to
> England) causing some of the sugar to remain - and contributing to the
> higher alcohol contents.

mmmh... porto got only 1:4 of 77% alcohol (brandy). (so 1/5 at the end)

sherry (Xeres) are distilled, the aims being to reduce the volume for
the transportation (from Spain to England... or is it United Kingdom ?
Scot & Ireland already had their whisk(e)y, what about Wales ? Northen
Ireland ? Common Wealth ?... I probably got many wrong!)

It seems that associating Porto & Sherry in the same sentence is like
pairing Scottish whisky and Ireland's one... single distillation or
triple distillation... hmmm holy war.

> 
> Dessert wines have so much sugar in them to begin with that the yeast
> can not convert it all to alcohol, so the wine remains sweet after
> fermentation.
> 
The basic fact: the higher the sugar, the less you *feel* the alcohol.

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