Must leaching

Adding freshly pressed or already fermenting grape must or wine to the dried berry mash in the production of sweet wines. This releases or "breaks out" the sugar present in the berries in crystalline form, making it easier to process during fermentation. A wine produced in this way is therefore called " Ausbruch " or "Ausbruchswein". This process used to be used in Austria to produce the wine speciality Ruster Ausbruch or the Hungarian Tokajer, but is no longer common, at least in Austria. Today, this wine is produced like a Trockenbeerenauslese and also has this predicate designation under wine law.

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