Something that makes a defensive position stronger, like high mounds of earth to protect cannon or spiky breastworks to slow an enemy charge. Fortifications may be man-made structures or a part of the natural terrain.  Man-made fortifications could be permanent (mortar or stone) or temporary (wood and soil).  Natural fortifications could include wa [..]

early 15c., "a strengthening," also "defensive earthworks; a tower" (mid-15c.), from Old French fortification "strengthening, fortification," from Late Latin fortificatio [..]

fortress or heavily defended site.

A work constructed to defend against attack.

addition of nutrients to a food to render it a good to superior source of the added nutrients. May include nutrients not normally associated with the food.

Addition of nutrients that are not naturally present in the food or the addition of amounts greater than those naturally present. This is different from "enrichment," which refers to the addition of nutrients to replace those lost in food processing. Important examples of food fortification include the addition of iodine to salt, [..]

(n) defensive structure consisting of walls or mounds built around a stronghold to strengthen it(n) the art or science of strengthening defenses(n) the addition of an ingredient for the purpose of enr [..]

munimentum, propugnaculum

the addition of nutrients to foods to prevent or correct a nutritional deficiency, to balance the total nutrient profile of food, or to restore nutrients lost in processing.

The process of adding distilled spirits to a finished wine to increase its alcohol content, improve its preservation qualities, or improve its flavor. Brandy is often used as a fortifying agent becaus [..]

Something that serves to fortify, especially military works erected to fortify a position or place

In the production of most wines, fermentation is allowed to continue until all the sugar in the grape juice has been converted into alcohol. In Port wine production, however, some brandy is added to t [..]

(English) The addition of aguardente, 77% alcohol pure grape spirit, to the fermenting wine in order to arrest the alcoholic fermentation.  Timed properly, this preserves a high level of sugar in the finished wine, whilst augmenting the alcohol level.  Finished ports are typically between 18 to 20% alcohol.

The act of fortifying; the art or science of fortifying places to strengthen defence against an enemy. That which fortifies; especially, a work or works erected to defend a place against attack; a [..]

the process of interrupting fermentation by adding Brandy to the wine, killing the yeast and increasing the alcohol content. The result is a “Fortified Wine” which includes Port, Moscatel and Madeira. [..]