Sweet reserve

Term for an unfermented grape must that has been sterilised using sulphur dioxide or filtration. This is added to the already fermented wine, especially in cooler wine-growing regions, in order to reduce the acidity and increase the residual sugar content. At best, the must is the same as that from which the wine was produced. For this reason, a portion is drawn off before fermentation begins, which must be sterile or completely free of yeasts to prevent secondary fermentation. It must be desulphurised before being added to the wine.

The term sweet reserve is also used for the sweetening process itself. The required quantity can be calculated using the Cramer's cross (see under blending cross) or (much more simply) using sweetening tables. In Austria, sweetening in any form (including through sweet reserve) is prohibited for the Kabinett quality level and for all Prädikat wines. In Germany, the addition of sweet reserve is also permitted for Prädikat wines.

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