Dammreducerad

Dammreducerad, also known as "damm-reduced" or "damm-reduced wine," refers to a process used in the production of certain types of wine, particularly sparkling wines and some still wines. The term "damm" originates from the German word for "tap," and the process involves the removal of the wine from the fermentation vessel before it has fully finished fermenting. This results in a wine with a lower level of residual sugar, typically around 1-2 grams per liter, compared to the 4-5 grams per liter found in fully fermented wines.

The dammreducerad process is often used to achieve a specific style or flavor profile in the wine. For example, it is commonly used in the production of sparkling wines, where the lower residual sugar content contributes to a drier taste. It is also used in some still wines to create a more crisp and refreshing character.

The process of dammreducerad can be done in several ways, including:

1. Racking: The wine is transferred from the fermentation vessel to a new vessel, allowing the lees (sediment) to settle out.

2. Blending: The wine is blended with a portion of the lees, which can contribute to the wine's flavor and texture.

3. Pressing: The wine is pressed to remove the lees, which can also contribute to the wine's flavor and texture.

The dammreducerad process is not without its challenges. The wine can be more susceptible to oxidation and spoilage, and the removal of the lees can result in a wine that lacks some of the complexity and depth of flavor found in fully fermented wines. However, when done correctly, the dammreducerad process can result in a wine with a unique and appealing flavor profile.