Study Cards on wine, wines, oak

What was a major incident in the Austrian wine history?
1985 diethylene glycerol in the wine.
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What is the aim for white wine making in Austria? Which vinification techniques apply?
  • Main aim is to preserve primary fruit and varietal characteristics.
  • Temperature control, neutral vessels.
  • Most wines are fermented to dryness (<4g/l res sugar), and stored, in stainless steel or large old wooden vats (300-600L) to preserve primary fruit and varietal characteristics.
  • No MLF for GV and riesling because it would be difficult to achieve due to the low pH of the wines.
  • Also Amphora is used.
  • Chemical acidification strictly forbidden but deacidification occasionally used.
  • Chaptalisation allowed for Qualitätswein but not for Kabinett wines & above or Steinfeder, Federspiel & Smaragd
  • Many leave the wine on fine lees for six months or longer to add texture
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How is the vinification for red wines made in Austria?
  • Red wine producers are experimenting with large open barrel fermentation. Ambient yeast and old oak vessels (300-600L).
  • Some producers use acacia vats over oak for maturation; gives small amount of oxygenation without the vanilla characters of oak.
  • Also Amphora is used.
  • Chemical acidification strictly forbidden but deacidification occasionally used.
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