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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).

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 =...

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Term of the German wine law. »Summary of several layers from which yields of wines of the same taste are produced and which are distributed in closely adjacent municipalities of the same specific growing area«. The specific region Rheinhessen is divided into three areas: Bingen, Nierstein, Wonnegau. The word "area" is to be prefixed to the area name if it is identical or confusable with another geographical name. Area names are allowed in Rheinhessen only for quality wine (with and without predicate), not for table wine.

Herbst_2

This is understood in Rheinhessen not only the season (September, October, November), but especially the time of grape harvest, which takes place in these months. Anyone who goes out into the Wingert to harvest the grapes, "goes into autumn" (not "in the grape harvest"). Likewise, the term encloses yield and quality of the grapes.

acid

The total acidity of a grape must is normally 6.5-7.5 g / l for white wines and 5-6 g / l for red wines. It is composed of tartaric acid, malic acid and lactic acid, succinic acid. Tartaric acid is the "backbone" of a wine. It shapes its taste and is a determining factor in its storage life. Their relationship to alcohol content, among other factors, is an integral part of harmony. The proportion of tartaric acid also depends on the grape variety. In immature wines, the malic acid predominates. In some years, the acid must be reduced with...

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