Which term describes a wine that is sweetened with additional sugar after fermentation?

The term that describes a wine sweetened with additional sugar after fermentation is back-sweetened. This process involves the addition of sugar, often in the form of a syrup or unfermented grape juice, to enhance the sweetness of the wine, resulting in a more dessert-like profile. This method allows winemakers to achieve a desired level of sweetness in their final product, without altering the fermentation process that created the wine's primary flavors and characters.

In contrast, late harvest refers to the grapes being picked later in the growing season, resulting in naturally higher sugar levels due to prolonged ripening. Fortified wines have additional alcohol added to them, usually during fermentation, to increase their alcohol content and sweetness, while appassimento describes a technique used mainly in the production of Amarone, where grapes are dried before fermentation to concentrate their sugars and flavors. These terms emphasize different processes and outcomes in winemaking, whereas back-sweetened specifically highlights the practice of adding sugar after fermentation to achieve the desired sweetness.