Sussreserve; Suss-Reserve
[sooss-ray-ZEHR-veh]
German for “sweet reserve,” referring to unfermented grape juice that’s set aside to be added later to fully fermented (DRY) wines in order to achieve the desired level of sweetness. The Germans developed this technique so that winemakers don’t have to be so exacting about arresting FERMENTATION in order to control RESIDUAL SUGAR. The procedure also lowers the use of SULFUR DIOXIDE, which is often employed to stop fermentation. There are strict rules about using Süssreserve, including limiting its volume to 15 percent of the final wine and ensuring that its origin and quality are the same as the wine to which it’s added.
Related Links:
fermentation,
sulfur dioxide (SO2)
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.
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