Editing Fortified wine (section)

===Mistelle===
Mistelle ({{langx|it|mistella}}; {{langx|fr|link=no|mistelle}}; Spanish, [[Portuguese language|Portuguese]], [[Galician language|Galician]] and {{langx|ca|mistela}}, from [[Latin language|Latin]] {{smallcaps|mixtella}}/{{smallcaps|mixtvm}} "mix") is sometimes used as an ingredient in fortified wines, particularly [[Vermouth]], [[Marsala wine|Marsala]] and [[Sherry]], though it is used mainly as a base for [[apéritif]]s such as the French [[Pineau des Charentes]].<ref name="ocw-mistela">{{Cite book |url=https://www.worldcat.org/oclc/41660699 |title=The Oxford companion to wine. |date=1999 |publisher=Oxford University Press |isbn=0-19-866236-X |editor-last=Robinson |editor-first=Jancis |edition=2nd |location=Oxford |chapter=Mistela |oclc=41660699}}</ref> It is produced by adding alcohol to non-fermented or partially [[fermentation (food)|fermented]] grape juice (or apple juice to make [[pommeau]]).<ref>{{Cite web |title=mistelle Definition in the Wine Dictionary at Epicurious.com |url=http://www.epicurious.com/tools/winedictionary/entry?id=7179 |url-status=dead |archive-url=https://web.archive.org/web/20110606140435/http://www.epicurious.com/tools/winedictionary/entry?id=7179 |archive-date=6 June 2011 |access-date=5 April 2009 |publisher=epicurious.com}}</ref> The addition of alcohol stops the fermentation and, as a consequence Mistelle is sweeter than fully fermented grape juice in which the sugars turn to alcohol.<ref>
{{Cite web |last=Biancalana |first=Antonello |title=Production of Fortified Wines |url=http://www.diwinetaste.com/dwt/en2004126.php |access-date=5 April 2009 |website=DiWineTaste <!-- |publisher=diwinetaste.com-->}}</ref>