Winemaking

Question 1

1. Ferm in S/S or Large W casks (Stuck in Rh, Fuder in M)
2. Chap + M enrich allowed for all wines up to (but not) P level. Max +4.5% in bad yrs
3. De-Ac by add of calc carb common, but Permit req
4. Most W ferm to dryness to make stable
5. Suss: unF grape J added before B to Sw/Soft Ac. Allowed for all W
6. Prad. J must be from same site, V + Q of W. Less common as Prod pref to stop F w/addition of SO2 to retain S level.

Answer 1

1. Fermentation in stainless steel or traditional large wood casks (Stuck in Rheingau, Fuder in Mosel)
2. Chaptalisation & must enrichment allowed for all wines up to (but not) Pradikatswein level. Max +4.5% in bad years
3. De-acidification by addition of calcium carbonate common too but permit required
4. Most wines fermented to dryness to make them stable.
5. Sussreserve: unfermented grape juice added before bottling to sweeten/soften acidity. Allowed for all wines incl.
6. Pradikatswein. Juice must be from the same site, variety and quality of wine. Less common as producers prefer to stop fermentation with addition of SO2 to retain sugar level.