Sweetening of wine can be carried out by the addition of grape must (unfermented grape juice, also known as sweet reserve or Süss-reserve), but
not by the addition of sugar. Concentrated grape must or rectified concentrated grape must may be used if a wine has not been enriched. There are other European Commission legal requirements for addition of Süss-reserve, which have changed from the 2009 vintage:- 1) The total alcoholic strength of a wine may be increased up to a maximum of 4 %vol. It is essential to bear in mind that for the sweetened wine - the actual alcoholic strength by volume (%vol) of wine in bottle shall be at lowest 8.5 %vol.
When adding Süss-reserve it is this which limits the maximum amount that can be added. 2) White wines should be only be sweetened with white Süss-reserve. 3) For Quality Wine the addition of Süss-reserve is restricted to products originating in the same Quality Wine region.
Winegrowers Supplies
- Sweetening of wine at bottling time
Süss-reserve is permitted to contain up to 1.0 %vol alcohol.
In fermented or bottled wine: total alcohol = actual alcohol plus potential alcohol content of any
unfermented sugars. The maximum increase of 4 %vol is a further addition of about 67 grams/litre of residual sugar, which would make an extremely sweet tasting wine.
Rosé and red wines should be only be sweetened with red Süss-reserve.