Le 2012-09-26 13:37, Le_Forgeron a écrit :
> 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)
>

Didn't imply that Porto was 97% alcohol. ;)

> 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!)
>

Sherry (or Xeres or Jerez) wine is not distilled.

> 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.
>

Same process is applied to both.  One is done with wine from the Douro 
valley in Portugal, the other is done to wine from the Jerez area in Spain.

The other difference between the two is that sherry barrels are always 
mixed with previous years, so that the bottle that you buy today 
contains a few molecules that have been sitting in a cask for as long 
that particular vineyard existed.

>>
>> 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.
>

Yep.

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