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Cellar
Must weight
The sugar content of the must, measured in Germany in degrees Oechsle.
What is measured is density: a must at 80 °Oechsle weighs 80 grams more per litre than water. From that figure the potential alcohol follows, near enough.
The must weight at intake decides the quality level and is therefore recorded for every delivery — it is one of the few figures that cannot be established after the fact.
Related terms
Yield per hectare
The quantity harvested per hectare — capped by German wine law.
Grape intake
The step by which picked grapes are taken into the cellar and recorded for the first time.
Cellar book
The record of every movement and every treatment in the cellar that wine law requires.
Enrichment
Raising the natural alcohol content by adding sugar or concentrated grape must.
Quality level
The classification in wine law from Landwein through Qualitätswein up to the Prädikat levels.
These terms in daily use, not in a glossary.
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