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Lexicon

The largest wine encyclopedia in the world with 26,602 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

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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Dr. Christa Hanten

For my many years of work as an editor with a wine and culinary focus, I always like to inform myself about special questions at Wine lexicon. Spontaneous reading and following links often leads to exciting discoveries in the wide world of wine.

Dr. Christa Hanten
Fachjournalistin, Lektorin und Verkosterin, Wien

The world's largest Lexicon of wine terms.

26,602 Keywords · 47,096 Synonyms · 5,317 Translations · 31,934 Pronunciations · 227,427 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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