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The quality of a wine becomes by the color, which smell and the taste certainly (lat: color, odor, sapor). The quality classes as technical term are classified in Germany and Austria particularly according to Mostgradationen. With the quality classes of the German wine right one tries to combine the subjective evaluation possibilities with objective yardsticks. The quality classes indicated on labels are subject to the national legislation and are therefore to be compared only with difficulty with one another.
Winegrowers may define their wines also on a lower quality class, which happens for marketing and image reasons in the high-quality viticulture occasionally: e.g. as late vintage a defined wine can have been after its Mostgewicht a "cut selection" or berry selection. Made of alcohol content and remainder-sweet of a Weines can be backcounted however, with which Mostgewicht the wine was formerly produced.
Countries, in which the addition from industrial sugar is permissible to the Most (Chaptalisation), classifies wines according to other criteria.
The legal quality classification of wines on the basis its Mostgewichtes is quite disputed and internationally mostly differently than in Germany and Austria is handled: off the border situations of the viticulture it is normally in more southern countries no problem to produce sufficiently sweet berries and sweet Most; this criterion that Most sweet ones as indication of quality to use is the wine-structural border situations around the 50. To assign degree of latitude.
After the German wine law the following quality requirements must be fulfilled:
Against board wines and Landweine only small demands are made concerning its alcohol and Mostgewichtgehalts like also the origin. However some the premium wines of the respective regions as simple board wines are also defined, if they may be called e.g. because of the cultivated Rebsorte by law only board wine.
The taste of a Weines can be objektivieren only limited, a reference point is however the concentration at taste and flavour materials. Their concentrations are however quite difficult to determine.
However the ripe one of the grapes/clusters a high concentration at taste materials accompanies with a high sugar content of the unvergorenen Weines, MOS width unit with. High sugar content becomes apparent in a high density, thus to a high specific weight of the grape juice, and this density, which one also Mostgewicht calls, can be measured easily. The sugar content MOS width unit is therefore a central quality criterion for the later wine. Besides is also the sugar content actually of importance, since it represents the condition for the alcoholic fermentation.
The Mostgewicht is indicated in degrees of That is the amount in gram per litre, around which (with 20"°C) the density MOS width unit is larger than that from water. That is, a Most with the density of 1085 g/l has 85"° The measurement takes place with the Mostwaage. It concerns on calibrated araeometer. The sugar content can alternative be measured also optically with a refractometer.
One can divide the taste roughly according to the remainder sugar content of the Weines: drying/harsh to mildly/lovely; see taste degree (wine).
The German quality wines with descriptor can be characterized beyond that still on the basis their Mostgewichts - -:
Cabinet wines are after the German wine law the simplest quality wines with descriptor. They exhibit depending upon cultivation zone and cultivation area a Mindestmostgewicht of 75-82"°. Late vintages consist of riper grapes/clusters. Their Mindestmostgewicht amounts to 76-90"°. Selections with a Mindestmostgewicht of 83-100"° are won by the vintage of overripe grapes/clusters. Berry selection wines are produced by the vintage and pressing overripe, usually noble-putrid berries. These wines exhibit a Mindestmostgewicht of 110-128"°. One calls drying berry selection concentrated, noble-sweet wine, which is won from raisin-like dried up berries. These wines of highest quality class exhibit a Mindestmostgewicht of 150-154"°. Ice wines are a characteristic German and Austrian winegrowers. They are harvested with at the most -7"°C and gekeltert and to possess a Mindestmostgewicht of 110-128"°.Classic since the year 2000 give it in Germany this again introduced and for wines from area-typical Rebsorten of elevated quality, protected European Union far. Classic wines correspond to the taste picture "drying" due to the default that the remainder sugar content may be at the most twice as high like the acidity and remain absolute under 15 gram per litre must. A further condition for the acquisition of the Signets consists of the fact that it itself around a rebsortenreinen (exception: the speciality "Trollinger with Lemberger") class wine to act must. For Classic wines are certified depending upon cultivation area between two to nine Rebsorten, which are proven as "gebietsypisch". Without the label an indication of the vineyard situation one does, so that this beside the producer, which cultivation area and the class prove only the Rebsorte as well as the Signet "Classic". Selection simultaneous with the Signet "Classic" was introduced to Germany also the designation still with high order "Selection". SELECT ion wines are always class wines from a area-typical, classical Rebsorte (means it are fewer Rebsorten than with Classic certified) and must completely from an officially particularly registered SELECT ion single situation originate. To these single situations strict limits of productiveness (60 hl/ha) apply, and only the best single situations to it are selected. The natural alcohol content must be with mindesten 12.2 vol%, the remainder sugar content under 9 gram per litre (exception: Riesling: up to 12 gram/litres). The label of a Selection Weines leads the Rebsorte, the Erntejahr, the exact situation designation as well as the Signet "Selection" apart from the producer and the cultivation area still.The alcohol content usually lies between 8,5 and 14 volume. - %, wines starting from 12 volume. - % are considered as heavy. Isolated there are wines with higher alcohol content. Thus wines with up to 17 volume became in the exception class 2003 also in many German cultivation areas. - % alcohol manufactured.
Besides exist still criteria, which seize the purity of the Weines. In addition the sort purity and the camp unit belong, with higher quality classes must the Rebsorte and the cultivation situation be specified.
If a wine from more than two Rebsorten (blend or is mixed or if it does not exhibit an indication of origin, then it can receive only the grade board wine. This means meanwhile also that each wine of this grade does not exhibit a low quality automatically. Some winegrowers accept this consciously, in order not to have to keep certain legal defaults.
Of it a sort-typical character as well as situation and class-typical development can independent be differentiated with the wine.
Wine, which grows at dry slopes, tastes better, because the vine must down-work itself with the roots more deeply to the groundwater and therefore the grapes/clusters more taste gotten.
The quality of a Weines can be derived indirectly also from its origin.
Quality wines of certain cultivation areas (QbA) and quality wine with descriptor may originate only from one the only certified areas of cultivation of wine as well as only of the grape/cluster sorts recommended there consist.
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