Final answer:
Non-dry Madeira is fortified by adding distilled grape spirit after partial fermentation to preserve the desired level of sweetness. This process halts fermentation early, ensuring that not all sugars are converted to alcohol and characterizing the wine's sweetness and flavor.
Step-by-step explanation:
Non-dry Madeira is fortified during the winemaking process after the wine has undergone partial fermentation. This is a critical step that defines the sweetness and overall flavor profile of the final product.
Fortification involves the addition of a distilled grape spirit, which is high in alcohol. For non-dry Madeira, this process occurs when the wine still has a significant amount of residual sugar.
The timing of the fortification is designed to halt the fermentation process, thereby preserving the desired level of sweetness and preventing the yeast from converting all the sugars into alcohol.
The practice of fortification for Madeira and other fortified wines, such as Port and Sherry, is a centuries-old technique that not only affects the taste but also contributes to the wine's stability and longevity.
Madeira's unique aging process, which often includes exposure to heat and oxidation, imparts distinctive characteristics to the wine, making it recognizable for its robust flavors and remarkable aging potential.