The term is not defined in EU wine law and also in Austria, but very well in Germany (previously processed wine): 1) Wine intended for the production of wine with the indication "European Community Wine" or blending of wines from several EU countries is. 2) Wine for the production of sparkling wine or quality sparkling wine without the indication of the variety. 3) Wine for the production of fortified wine Wine vinegar alcohol-free or reduced alcohol Wine or sparkling beverages made from it, wine-based drinks. flavored Wines or other foods that are not products within the meaning of the Wine Act. The most common term in sparkling wine production is:
A wine that is used in the production of sparkling wine ( champagne. sparkling wine ) from the first fermentation results and then undergoes a second fermentation (in tank or bottle). The quality of the base wine plays an important role for the end product. If you want to produce high-quality sparkling wine, the quality of the base wines must also be excellent. However, different requirements apply than for ordinary still wines. Basic wines are not necessarily a pleasure before they are processed, but they are not intended for that. What is important is a clear, racy one acid with a total content between 7 and 9 g / l. The minimum must weight for base wine in Germany is 63 ° Oe (corresponds to about 12.5 KMW) regardless of the grape variety. Too high Mostgewichte are disadvantageous. The alcohol content should not be above 12% vol, since the yeast increase for the second fermentation could be strongly inhibited and too little carbon dioxide pressure is built up.
By too many tannins can the Aroma be adversely affected. In order to keep the content as low as possible, careful harvesting is also recommended Whole bunch pressing and waiving one Maceration, Completely fermented base wines are ideal for sparkling wine because they result in lower values acetaldehyde have and also cannot ferment. A high sulfur concentration has an unfavorable effect on secondary fermentation, particularly in the case of one bottle fermentation the content should therefore be at a maximum of 20 to 30 mg / l free sulphurous acid lie. The requirements for high-quality sparkling wines are sensory flawless, microbiologically stable, sterile filtered base wines Weinstein and protein stability,
The term base wine is also used for the dominant part of a Sherry. port wine and similar wines or one Cuvée as well as (instead of actually fortified wine ) for the starting product of a brandy used. See also under Rohwein and raw sparkling wine,
A detailed description of the sparkling wine production with all processing steps can be found at champagne, Complete lists of the numerous vinification measures or cellar techniques, as well as the wine, sparkling wine and distillate types regulated by wine law are under the keyword winemaking contain. There is extensive wine law information under the keyword wine law,