Term for an unfermented and by means sulfur dioxide
sterilized grape, This buried, especially in cooler winegrowing the already fermented fermented wine to soften the acidity and the content of residual sugar
to increase. The must, however, must be added before adding to the wine desulphurized
become. The grape must is at best the same from which the wine was produced. That is, it will be part of the must before the start of the fermentation
stripped, the sterile, that is completely free from yeasts
must be in order to exclude a secondary fermentation.
The term sweet reserve is used in part but also for the process of sweetening itself. The required amount can be determined by means of the so-called Cramer's Cross
be calculated or (much easier) done by sweetening tables. In Austria
is a sweetening
in any form (including sweet reserve) at the quality level cabinet and for all Prädikatsweine
forbidden. In Germany
The addition of sweet reserve is also allowed for premium wines, but rather only used by individual producers.
Complete sets of the numerous cellar techniques, as well as the wine regulated wine, sparkling wine and distillate types are under winemaking
contain. Comprehensive information on wine law is available under the keyword wine law