Sweetness of wine#S.C3.BCssreserve

Sweet reserve is specially treated, stored for grape must with fermentation for subsequent sweetening of wine. The actual alcohol content of the sweet reserve may not exceed 8 g / l, which corresponds to about 1% by volume. A basic distinction is between the enrichment of the must before fermentation to increase the alcohol content (→ Chaptalisation ) and the sweetening of wine as a means of achieving harmony by means of the residual sugar sweet reserve. The residual sweetness compensates for a high proportion of acid in the wine taste.

Previously, the unfermented grape juice was preserved by the addition of a high percentage of sulfur dioxide. Today, the latest cooling and filtering technology enables the production of unfermented grape juice without the unpleasant smell of sulfur dioxide.

Today, widespread grape concentrate or rectified concentrated grape must take the sweet reserve are used, which are not approved for use in predicate wines. Due to the high sugar content of the concentrates of the development of harmful microorganisms is prevented. The concentrates are thus preserved otherwise than by the addition of preservatives. In addition, the alcoholic fermentation is stopped early rather than a later sweetening preferably.