Süßreserve

Süßreserve is a German term referring to a reserve of must or grape juice that is kept separate during winemaking. It is primarily used to sweeten wine that has undergone deacidification or has naturally low sugar content. This reserve is typically made from high-quality, sound grapes and is stored under sterile conditions, often in stainless steel tanks, to prevent fermentation.

The process involves heating the must or juice to a specific temperature to halt any enzymatic activity and kill microorganisms. This pasteurization ensures the reserve remains sweet and stable. Süßreserve is then added back to the finished wine in controlled amounts to achieve the desired level of sweetness without adding further alcohol. This method is a common practice in regions where regulations permit it, allowing winemakers to produce wines with a balanced taste profile. It is distinct from chaptalization, which involves adding sugar directly to the must before fermentation. Süßreserve is a natural method of sweetening, relying on the inherent sugars of the grapes themselves.