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Term (also spraying) for the addition of mostly pure alcohol to grape must or wine. The term is derived from spirit or esprit (French spirit). However, the term sprit is not defined by wine law; the relevant legal texts always refer to "addition of alcohol". This form of winemaking has an old tradition, mainly in southern countries such as Italy, France, Greece, Portugal and Spain, and was formerly used mainly to make the wine more durable, especially for long voyages by ship. This is why it is also called fortification (fortification, reinforcement). If this is done during fermentation, it is stopped prematurely and a correspondingly high proportion of residual sugar is retained, which is the main reason for this today. In contrast to this, the enrichment of grape must with sugar in an appropriate form with the aim of increasing the alcohol yield or the alcohol content. The addition of alcohol can take place at different times:

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