The largest wine encyclopedia in the world

22.776 Keywords • 48.499 Synonyms • 5.298 Translations • 7.909 Pronunciations • 151.251 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


Formerly term for a wine quality whose must (in order to increase the alcohol content) not with sugar could be enriched. As an alternative, instead of "pure nature" on the label was allowed Cabinet appear. Such wines were also called Kreszenz designated. The terms "Cabinet", "Kreszenz" and "naturrein" or phrases with these are after German and Austrian wine law no longer allowed and were replaced by the predicate wine designations such as Beerenauslese. Trockenbeerenauslese etc. (where a enrich also not allowed) replaced. See also the topic under natural wine,

Is there a natural wine without any additives or additives? Hardly any question is answered so often wrongly or is not clear to most consumers that there is no wine that can be vinified completely without additives or excipients. Such a wine would be impaired, at least in color or taste, or in the worst case spoil in a short time and become inedible. Of course, there are wines that try to greatly reduce their use, but certain remedies are indispensable. See under this topic Means in winemaking, Certain means / substances are however clearly forbidden and are considered as wine adulteration, For certain substances there are limits; see below ADI (Acceptable Daily Intake).

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

About the Glossary


Privacy Notice: ×

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