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From ''[[Fermented Beverage Production]]'': Fortified wines, also known as [[liqueur]] wines in Europe or [[Dessert Wine|dessert wines]] in the U.S, are produced by the fortification of fermented, partially fermented or unfermented grape must with wine-derived spirit. European Union regulations define Liqueur wines generally as those having an acquired [[alcohol]] content by volume of between 15% and 22%, and a total alcohol content (''i.e.'' acquired alcohol plus potential alcohol) of at least 17.5% vol.; within these rules allowance is made for ''[[vino generoso]]'', wines with 15.0% vol. alcohol and less than 5 g l(-1) sugar produced in demarcated areas (Council Regulation (EC) No. 822/87, 1987). Fortified wines must be distinguished from [[spirits]] made from wine. While both have increased alcohol content, spirits are the result of a process of [[distillation]]; while fortified wines have spirits added to them. Fortified wines generally have an alcohol content between that of wines and spirits. One of the most important reasons for creating a fortified wine is that wine of less than 18% alcohol will spoil if stored in a breathable cask, such as a common oak barrel. Fortified wines of around 20% do not suffer this problem and were thus easier to age and ship, allowing vintners to serve a much wider market at a lower cost than shipping their wine in sealed bottles. [[Sherry]], [[Port]], [[Madeira]] and [[vermouth]] are fortified wines. [[Category:Glossary]] [[Category:Wine]]

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