Fortificação de Vinho do Porto – adicionar aguardente ao mosto

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Setembro 28, 2010

Making Port Wine - fortification the must

Esta foto é um bom exemplo daquilo que temos feito nos últimos dias. Depois de duas semanas de vindima, decidimos fazer uma pausa para que as uvas ainda por vindimar possam avançar na maturação fenólica. Todas as vinhas localizadas junto ao rio foram já vindimadas. Durante a próxima semana, se o clima ajudar, devemos vindimar a Quinta da Trovisca, que está localizada a 550 metros de altitude. Depois de terminarmos a Trovisca passamos para a Senhora do Rosário, que está à volta da nossa adega.

Assim sendo a questão é, o que é que temos na foto? Este é o momento da fortificação. Estamos a adicionar aguardente vínica, com 77% de álcool de modo a inibir as leveduras de transformarem mais açúcar em álcool. Deste modo a fermentação pára e obtemos um vinho ligeiramente doce, Vinho do Porto, também conhecido no Douro como Vinho Generoso.

Partilhe as suas dúvidas e questões!

Oscar

Fazer Vinho, Adega

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  • http://jumbowijn.nl Emilio Saez van Eerd

    I will tweet this post and hope you will get a lot of questions from the jumbowijn followers

  • Tom Archer

    Hi Oscar,

    Glad to hear you’ve got your lower lying grapes fully harvested.

    The weather forecast is not good for the weekend, but as they’ve been wrong so many times this year, hopefully they will be wrong again..

    Of all the quintas, what percentage of the port grapes would you estimate to have been harvested now?

  • http://www.quevedoportwine.com oscar

    @Emilio, thank you for helping us spread out the word of our wines!!

    @Tom, I’ve heard some people saying it will rain over the weekend, but it’s as you say, weather forecast were wrong, probably over 50% of the times. We’ve harvested all our “A” grade quintas, this is around 60% of our total production of Port Wine.

  • Freddie

    Hi Oscar,

    Firstly I am giving a presentation on Vintage Ports, and I was wondering what yeasts are used? Are they natural yeasts, or cultivated?

    Secondly, are you still hiring for the Vindima this September. I am looking for work before studying at Lisbon. coming from Porto, Port and Douro reds run through my veins.

    • Oscar Quevedo

      Hi Freddie, we use native yeasts for our Ports, they are more suitable to achieve the complexity we look for in an a aging-worth Port. Great to see that you are a Port ambassador, when and where did you give your presentation about Port?

      Regarding the possibility to work with us during the harvest, I guess you want to work in the winery, right? Send me your CV please to oscar at quevedo port wine dot com.