Portuguese name (also Geropiga or Geropica) for a grape must produced from very sweet selected grapes, the fermentation of which is stopped after a short time by the addition of aguardente(spirit or marc spirit). This "Vinho Licoroso"(liqueur wine) has an alcohol content of 15 to 20% vol. and is bottled after clarification. However, unfermented grape must thickened by evaporation is also known as Jeropiga and is added to wines made in this form, such as simpler varieties of port wine for sweetening. In South Africa, the fortified grape must is called Jerepigo. All the names are derived from the Greek "hiera picra", which used to be used to describe sweet, alcoholic medicines.