Name (also Weinstunze or Weinsteize) for a vessel that used to be used in viticulture for manually tapping or decanting the fermented must from the fermentation container into a barrel (see also tapping). These containers with lids and handles were usually made of wood (pictures on the left and right) or copper (picture in the middle, 17th century Franconia). The volume was 1 to 10 litres. Today this is usually done by pumping. In agriculture, the support was also used to catch the milk during milking. See also under wine vessels.
wein.plus is a handy, efficient guide to a quick overview of the colourful world of wines, winegrowers and grape varieties. In Wine lexicon, the most comprehensive of its kind in the world, you will find around 26,000 keywords on the subject of grape varieties, wineries, wine-growing regions and much more.Roman Horvath MW
Domäne Wachau (Wachau)