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What process is used to stop fermentation in Bual and Malmsey styles of Madeira?

Addition of sugar

Addition of spirit

The process used to stop fermentation in Bual and Malmsey styles of Madeira is the addition of spirit, also known as fortification. This technique involves adding a neutral grape spirit to the fermenting wine, which kills the yeast and prevents further fermentation. As a result, this method allows the winemaker to control the sweetness of the final wine by stopping fermentation at the desired sugar level.

Bual and Malmsey are typically sweeter styles of Madeira, and by fortifying the wine at specific moments during fermentation, producers can retain the natural sugars from the grapes. This is a critical step in defining the characteristics and balance of these styles.

While the other processes mentioned may play a role in the overall production and aging of Madeira, they do not serve the specific purpose of stopping fermentation in the same way that the addition of spirit does.

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Cask aging for several years

Heating the wine

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