2009_Book_FoodChemistry

20.2 Wine 913
Table 20.12. (continued)
Country Grape cultivar Comments about cultivation area and quality
Austria
Switzerland
Hungary
White wine cultivars
Mueller-Thurgau
Muscat-Ottonel
Neuburger
Rheinriesling
Rotgipfler
Sylvaner
Traminer
Veltiliner, green
Veltiner, red
Veltliner, (early red,
Malvasier)
Welschriesling
Zierfandler, red
Red wine cultivars
Burgundy, blue, late
Blaufraenkisch
(Limberger)
Portuguese, blue
Sankt Laurent
White wine cultivars
Gutedel (Chasselas,
Fendant, Dorin)
Marsanne Blanche
(Hermitage)
Riesling
Mueller-Thurgau
Red wine cultivars
Burgundy, blue
Gamay
Merlot
White wine cultivars
Furmint, yellow
Red wine cultivars
Kadarka
A pronounced cultivar bouquet, pleasantly acidic
Fruity, aroma rich, full-bodied; together with Zierfandler an ingredient
of Gumpoldskirchner wines
A pleasant pleasing bouquet refreshing wine
Fruity wine with a fine bouquet
A mellow wine with fine bouquet
A wine with burning and passionate perception, fragrant aromatic,
with a cultivar specific bouquet
A strong wine, dark red colored, with a fine Bordeaux-like bouquet
A major Swiss grape cultivar
A mellow wine with a refined bouquet
Major cultivar of Eastern Switzerland
Grown in Western Switzerland
The wine of Tessin (Ticino)
Used for Tokay wine production
The most important Hungarian red wine cultivar
ice-must which, because of freezing, is enriched
in sugar and acid and, as such, is a source of high
quality wines (ice-wines).
20.2.3.2 Must Production and Treatment
The grape clusters cut from vine stocks using
grape shears are cleaned of rotten and dried
berries and then, as fast as possible, separated
from the stems. This is done in a roller crusher
which consists of two fluted horizontal rolls by
which the berries are crushed without breaking
the seeds or grinding the stems. The latter are
separated out by a stemmer. The crushed grapes
are then subjected to pressing to release their
juice, the must. The mechanical and partly continuously
operated presses are basket-type screwpresses
(extruder-like tapered screw), hydraulic
or pneumatic presses. The free-running must
is collected prior to pressing (first run) and, after
mild pressing, the major portion (pressed-must)