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Bottling

After ageing in stainless steel tanks, barrels, etc., the wine is bottled. Legal requirements must be fulfilled in good time before this, i.e. the submission for the official test number (Germany) or state test number (Austria). From this point onwards, various changes may no longer be made. The wine must be chemically and physically stable, which is achieved through various measures (see also Schönen). Sulphurisation takes place some time before bottling to prevent oxidation in the bottle. To check the protein stability, a sample is heated to over 70 °Celsius for two to three hours and then checked for protein turbidity. Tartaric stability is achieved by adding metatartaric acid.

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The world's largest Lexicon of wine terms.

26,381 Keywords · 46,990 Synonyms · 5,323 Translations · 31,715 Pronunciations · 202,577 Cross-references
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