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Wine is analcoholic beverage from the juice of grapes from defined cultivation regions in accordance with country specific regulations. The ethanol content is at least 8.5 percent by volume, up to 14 percent by volume. White, rosé and red wines are available, depending the different kind of grapes.


After the vintage the received grapes are crushed in a grape mill. For the production of white wine (also from red grape sorts) the must is pressed immediately. Otherwise, for the production of red wine the crushed must / shapes mixture is directly fermented, since the coloring material is located in the skin and goes during the formation of alcohol into solution. After a period of 4-5 days then the pressing takes place.

The received must consists of 70 to 80 percent water, 12 to 25 per cent sugar (glucose, fructose) as well as 0.12 to 0.15 percent pectine. Besides, tanning agents, tartaric acid, malic acid and citric acid as well as mineral materials are contained. The prospective alcohol content is indicated in degrees of Oechsle.

The fermentation itself can take place both under additive of pure yeast cultures or directly via yeasts, which are settled at the outer skin of the grapes. The yeast-cloudy fermentation product is called new wine, especially in Germany "Federweißer", in austria "Sauser". After separating the yeast the young wine is filled up into sulphurized wodden barrels and stabilized as well as "developed" in the context of the national laws ("Barrique development"), before it is filled up on bottles. The flavour materials of the wodden barrique barrels are taken up by the storage (with red wines over a period of 12 to 18 months, see also malolactic fermentation).

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Last Update: 10/29/2010 - IMPRINT - FAQ