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Austrian name (in Germany currant wine, formerly also Korrianenwein) for one fruit wine from redcurrant (currants). Because of the right tart The taste of blackcurrants are mostly white or red berries used. It is produced both by juice fermentation and by maceration manufactured. During juice fermentation, the berries are squeezed and a double volume of about 50% sugar syrup is added to the juice. In the case of mash fermentation, the fruits are mashed or pureed (ground to pulp) and the sugar added only after the first fermentation process. The alcohol content is about 6% vol.

Ribiselwein - bottle and bowl of redcurrant

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