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Sternliwein

In Switzerland (e.g. for the white wine "Neuchâtel Blanc") common name for semi-sparkling wine; see there.

Designation for a carbonated product with an overpressure of 1 to 2.5 bar (for sparkling wine this is 3 to 6 bar) and an alcohol content of at least 7% by volume, which is produced from wine. The overpressure must be due to endogenous (wine's own) carbon dioxide. Endogenous (technical) carbon dioxide is also referred to when it is produced during the fermentation of grape must into wine and is later added back to the product. If exogenous carbon dioxide is used, the product must be...

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The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.

Andreas Essl
Autor, Modena

The world's largest Lexicon of wine terms.

26,381 Keywords · 46,990 Synonyms · 5,323 Translations · 31,715 Pronunciations · 202,577 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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