WineXpert Chocolate Raspberry Dessert Wine - General Fortification Question

I fortified and racked my double batch of WE Chocolate Raspberry Dessert Wine today. I started it mid-August (8/17/15) and am at the point where the instructions say to bottle the wine. My plan is to rack it twice more - January and April - then filter in July and bottle a week later for Christmas 2016 and beyond.

This is my first experience with fortification, so it got me thinking. I looked here in the forum, but could not find the correct combination of search terms to produce an answer.

My question is this: I added Everclear to bring the ABV to 20%. Will the higher level of alcohol protect from infection? I know oxygenation and light can still damage the wine, but does the higher level of alcohol remove some of the spoilage variables?

Thank You,
Cody

P.S. Here are a couple pictures of the leftovers from today's racking.

There doesn't seem to be much information available for this question - or perhaps I am not searching with the correct terms. However, I did find this page on WineMakerMag.com. Here is the relevant quote:


While the focus is on the wine once it is in the bottle and then opened, it seems the same statement would pertain to the aging and bottling process.

Thoughts?
Am I missing something?

Thanks,
Cody

you are correct the abv level will prevent bacterial spoilage. I would still add K-meta as a matter of course but you should be good thereafter.