Dessert wines are characterized by a high concentration of alcohol and sugar. To achieve a sufficiently high level of sugar, it is necessary to stop the fermentation process before the yeast breaks down all the sugar by adding a high concentration of alcohol or ethanol. The selection of the appropriate variety, as well as climatic factors, play an important role in wine production. Varieties with a higher sugar content are selected for which the Mediterranean climate is most suitable. The most commonly used varieties for the production of dessert wines in Croatia are: maraština, plavina, pošip and plavac mali. The concentration of sugar in wine can also be increased by adding sugar before fermentation in the form of sugar or honey (Chaptalization) or after fermentation in the form of unfermented must (Süssreserve). One of the ways is the addition of alcohol, most often wine distillate. By removing the water, in a way that the noble mold Botrytis cinerea attacks the grapes creating holes in the skin through which the water evaporates, causing an increase in sugar levels and a decrease in acidity. The most famous wines from grapes infested with the noble mold Botrytis cinerea are: Hungarian Tokajac, Italian Recioto della Valpolicella and French Sauternes. The most prominent dessert wines made from dried grapes are: Croatian Prošek, Italian Vin Santo and Portuguese Madeira. These wines are made by drying the grapes on the vine or the grapes that are harvested in the sun or in naturally ventilated areas. In order for the grapes to dry, high temperatures of up to 40 ° C are required.