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Lexicon

The largest wine encyclopedia in the world with 26,382 Terms.

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

grape must in fermentation

Grape must in fermentation is the product obtained from the fermentation of grape must with an actual alcoholic strength by volume of more than 1% vol. and less than three-fifths of its total alcoholic strength by volume. There are different traditional names for it in the various countries, such as Federweißer (Germany), Sturm (Austria) and Mosto di uve parzialmente fermentato(Italy).

Partially fermented grape must obtained from raisined grapes is the product obtained by partial fermentation of a grape must with a total sugar content before fermentation of at least 272 g/l, the natural and actual alcoholic strength by volume of which must be at least 8% vol. See also under must.

This page was last modified at 23 June, 2021 at 03:40.

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Thorsten Rahn

The Wine lexicon helps me to keep up to date and refresh my knowledge. Thank you for this Lexicon that will never end in terms of topicality! That's what makes it so exciting to come back often.

Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden

The world's largest Lexicon of wine terms.

26,382 Keywords · 46,989 Synonyms · 5,323 Translations · 31,716 Pronunciations · 202,680 Cross-references
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