In EU wine law and also in Austria the term is not defined, 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 indication of grape variety. 3) Wine for the production of fortified wine, Wine vinegar, alcohol-free or reduced alcohol Wine or foaming (sparkling) drinks made therefrom, wine-based drinks. flavored Crying or other foods that are not products within the meaning of the Wine Law. The most commonly used term in sparkling wine production is:
A wine 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 basic wine plays an important role for the final product. If you want to produce high-quality sparkling wine, the quality of the base wines must 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. Important is as clear as possible, racy acid with a total content between 7 and 9 g / l. The minimum must weight for base wine in Germany is 63 ° Oe (equivalent to about 12.5 KMW) regardless of the grape variety. Too high Mostgewichte are a disadvantage. The alcohol content It should not exceed 12% vol, as yeast replication could be severely inhibited for the second fermentation and too little carbon dioxide pressure is built.
By too many tannins can the Aroma negatively affected. In order to keep the content as low as possible, gentle harvesting with Whole bunch pressing and waiving one Maceration, Ideal for the Versektung are completely durchgegorene base wines, because they thereby lower values acetaldehyde and also can not ferment. A high sulfur concentration Affects unfavorably to the secondary fermentation especially at one bottle fermentation Therefore, the content should be at a maximum of 20 to 30 mg / l free sulphurous acid lie. Condition for high quality sparkling wines are sensory perfect, microbiologically stable, sterile filtered base wines with Weinstein and protein stability,
The name Grundwein is also for the dominant part of a Sherry. port wine and similar wines or one Cuvée as well as (actually correct fortified wine ) for the starting product of a brandy used. See also under Rohwein and raw sparkling wine,
A detailed description of sparkling wine production with all processing steps is available at champagne, Complete listings of the numerous vinification measures and cellar techniques, as well as the wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,