Question:
The wines to which brandy is added are known as
The wines to which brandy is added are known as
Show Hint
Fortified wines (Port, Sherry, Vermouth) are enriched with distilled grape spirit (brandy) to increase alcohol strength to $15\text{--}22\%$.
Updated On: Sep 15, 2026
- White wines
- Red wines
- Dry wines
- Fortified wines
Show Solution
Verified By Collegedunia
The Correct Option is D
Solution and Explanation
Step 1: Understanding the Concept:
Wine classification is based on vinification technique, carbon dioxide content, and alcohol fortification.
Step 2: Detailed Explanation:
Fortified wines are wines to which a distilled grape spirit (typically neutral grape brandy) is added either during or after alcoholic fermentation.
This fortification increases the total alcohol content to $15\text{--}22\%$ ABV and halts yeast fermentation (retaining natural residual sugar in sweet fortified wines).
Classic examples include Port, Sherry, Madeira, and Marsala.
Step 3: Final Answer:
Hence, wines with added brandy are termed fortified wines.
Wine classification is based on vinification technique, carbon dioxide content, and alcohol fortification.
Step 2: Detailed Explanation:
Fortified wines are wines to which a distilled grape spirit (typically neutral grape brandy) is added either during or after alcoholic fermentation.
This fortification increases the total alcohol content to $15\text{--}22\%$ ABV and halts yeast fermentation (retaining natural residual sugar in sweet fortified wines).
Classic examples include Port, Sherry, Madeira, and Marsala.
Step 3: Final Answer:
Hence, wines with added brandy are termed fortified wines.
Was this answer helpful?
0
0
Top ICAR AIEEA Food Science and Technology Questions
- What is the typical bond angle between hydrogen and oxygen atoms in a water molecule?
- Which conditions are favorable for the formation of acrylamide in foods?
Match List-I with List-II.
List-I (Chemical Compound) List-II (Source) (A) Inulin (I) Acacia tree (B) Sodium Alginate (II) Red algae (C) Gum arabica (III) Chicory root (D) Carrageenan (IV) Brown algae Choose the correct answer from the options given below.
- Arrange the following HACCP principles in the correct sequence as per their implementation:
(A). Conduct a hazard analysis
(B). Establish critical control points (CCPs)
(C). Establish corrective actions
(D). Establish monitoring procedures
(E). Establish verification procedures
(F). Establish record-keeping and documentation procedures
Choose the correct answer from the options given below: - Which of the following flavonoids is incorrectly grouped with its food source?
(A). Naringin-Citrus
(B). Quercetin-Onion
(C). Kaempferol-Broccoli
(D). Genistein-Berries
Choose the correct answer from the options given below:
View More Questions
Top ICAR AIEEA Food Processing Questions
- How does nitrite curing helps in meat preservation?
- Given below are two statements:
Statement (I): Xanthan is commonly produced by the use of Xanthomonas campestris on D-glucose
Statement (II): Xanthan is used in the food industry as a stabilizer, emulsifier, thickener, suspending agent, bodying, and foam enhancer
In light of the above statements, choose the most appropriate answer from the options given below. - Which of the following is a commonly used anti-foaming agents in the food industry?
- The use of ---------- as a flour modifier is proposed in order to permit the extrusion of the dough, in making uncooked pasta.
- Proprietary bread made from a mixture of wheat and rye which has been allowed to sprout, kiln dried and rolled, to this is added barely malt is----------.
View More Questions
Top ICAR AIEEA Questions
- Which of the following statements is false?
- Which of the following is an example of an inventory?
- According to Adam Smith, productivity gains could be brought about through .
- The supply curve for an artificially scarce good is .
- Which of the following would not be considered an opportunity cost of paid employment?
View More Questions