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Lexicon
The largest wine encyclopedia in the world with 26,117 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

Must leaching

Adding freshly pressed or already fermenting grape must or wine to the dry berry mash in the production of sweet wines. This causes the sugar present in the berries in crystalline form to be released or "broken out" and thus better processed during fermentation. A wine produced in this way is therefore called Ausbruch or "Ausbruch wine". This process used to be used in Austria for the production of the wine speciality Ruster Ausbruch or also for the Hungarian Tokajer, but is no longer common, at least in Austria. Today, this wine is produced like a Trockenbeerenauslese.
This page was last modified at 24 June, 2021 at 23:05.

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Thorsten Rahn

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