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German| Date: 2005-07-15 10:08:07 |
| From: Werner Müller |
Subject: Re: Why Is German Wine Low In Alcohol? |
>I am somewhat puzzled by this question. If we can agree upon that a low alcohol content means below 10%vol and a high content between 11 and 14 (+)% vol, it is obvious that a wine with 60g/L of residual sugar in general contains only 7,5 t0 8,5 %. A dry wine (< 9g/L of sugar), in which nearly all the sugar is converted into alcohol - as produced in general before 1945 and partly after 1995- easily reaches the international standard of >12%. Before 1939, the sweet German wine was specially produced for export because the consumer insisted upon the (famous?) balance between high acidity and high sweetness. In these days the dryer wine - especialy the half dry version (<18g/l of sugar)- is more and more accepted. The very good years of the last decade causing a gradual increase of the ratio of tartaric over malic acid in the must allows this change in style. Here in Germany a sweet wine is regarded as a bad wine now in the public which underlines the basic change of our wine taste. Cheers, Werner Müller. >Ray > >This message was created using the Web-based forum : >www.wein-plus.com/forum/ > > This message was created using the Web-based forum : www.wein-plus.com/forum/ More infos: www.wein-plus.com Unsubscribe: www.wein-plus.com/abmelden.htm |
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