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bottling

The ready-to-fill wine leaves the tank via a pump in a filter system ( see filtration ). He then runs through hoses into the filling tank and through the filling valves into the bottles. Previously, these are put by an employee on the tape. From now on, the critical area begins when the bottle is closed as quickly as possible. Thereafter, the bottles are transported through an outdoor dishwasher, where they are externally rinsed with water and dried. Then they run through a labeller and are equipped. Another employee removes the...

leaving

For many wine connoisseurs, the aftertaste or aftertaste of the wine is a very important criterion for the overall quality of the wine. A long finish indicates a great wine, small wines end rather short and thin.

racking

Separation of the young wine from the sediment in the barrel, the trub (also called draining or peeling). This is done by withdrawing the clear portion by means of a pump and pumping it into another drum. Hefebrand is made from the remaining trub or it is returned to the vineyard as organic fertilizer.

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Although the natural alcoholic strength of a wine is not an absolute measure of quality, it is nevertheless a very important factor, namely the expression of maturity. Within narrow limits, a natural low alcohol content may increase. The actual alcoholic strength must be given in volume percentage (% vol) on the wine bottle label (= how many ml of alcohol are contained in 100 ml of wine).

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Enrichment is a narrowly permitted cellaring measure for the improvement of must or wine. Without compensation for the lack of alcohol, some wines would be poorly preserved. In which wines this addition of sucrose is allowed and under what conditions is regulated by law very detailed and differentiated, in order to limit the enrichment to the absolutely necessary level and to avoid abuses. For some years, enrichment has also been allowed by concentrating or medium grape must concentrate.

analytical Data

Before a wine can be sold, it must be chemically analyzed. This means that the wine is tested for alcohol, acidity, density, residual sugar and sulfur content.

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Abbreviation for Official Inspection Number Official test number It is issued to a wine that has been recognized by the examining authority as a quality or predicate wine. The Official Exam Number (APNr.) Is composed of this word or abbreviation, the farm number (consisting of the number of the inspection body, the number of the place of filling and the code number of the bottling plant) and application number and year. Example: At the APNr. 4 725 012 001 16 would therefore be 4 = reference number of the Alzey testing center, 725 =...

flavorings

The approximately 600 contained in the wine, still not fully analyzed flavors, which develop mainly during fermentation . They make the wine a unique drink. The aroma substances are partly sensory to detect.

expansion

The expansion is the maturation process of the wine after the wine fermentation , but before the bottling of the wine. The wine is ready after fermentation but not yet edible. The ripening process is nothing more than the storage of the wine under controlled supply of oxygen. This can be done in wood barrels (oxidative removal) or in stainless steel (reductive removal).

vines sprouting

Breaking out happens in the spring, when the neutrophils are about 10 to 30 centimeters long. For each grape variety , a certain amount of shoots is defined to grow, the remaining shoots are canceled. For example, shoots on which no grapes grow (shoots on the old trunk wood), shoots that are infertile or double shoots are broken out. It follows that the defined amount of shoots is supplied with sufficient nutrients.

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