Süssreserve

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Süssreserve (German: Süßreserve, literally meaning "sweet reserve") is a portion of selected unfermented must, free of microorganisms, to be added to wine as a sweeting component. This technique was developed in Germany and is used with German style wines such as Riesling or Müller-Thurgau.[1] The technique not only raises the sugar level of the wine, but also lowers the amount of alcohol. Under German law, no more than fifteen percent of the final wine's volume may be the reserved juice.[2]

[edit] References

  1. ^ Wine Press Northwest
  2. ^ The Wine Dictionary
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