SIGN UP LOG IN

The largest wine encyclopedia in the world

22.545 Keywords • 49.268 Synonyms • 5.290 Translations • 7.929 Pronunciations • 146.338 Cross-references

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Kalkentsäuerung

See below deacidification,

Reduction or conversion of the wine contained acids through various cellar technical measures. This is necessary especially in bad years when the grapes have reached an insufficient degree of ripeness. Under EU law, this is basically fresh grapes. grape, partially fermented grape must, young wine and wine. However, this is dependent on the growing zone,

For the wine-growing zone A ( Germany, except Baden region) and Weinbauzone B (German cultivation area to bathe and Austria ) partial deacidification is permitted (but not one leavening ). A high acidity in grape must with low PH value indeed causes a more pure fermentation, but is probably from 12 g / l appropriate. Grape musts are usually deacidified to about 9 to 10 g / l.

Deacidification can also be carried out with grape must, which...

World's largest wine knowledge database, made with by our author Norbert Tischelmayer.

About the Glossary

Calendar EVENTS NEAR YOU

Privacy Notice:

×
Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.