In the Holy Roman Empire of the German Nation wine was grown mainly for ensuring the liturgy. Christian rituals without altar wine were unimaginable. This wine was fundamentally initially only red wine. In time, white wine came about. In the cultivation of wine in monasteries and a favorable climate change in the 12th century succeeded to produce wine in considerable quantities. Since wine at that time only has been distinguished in color red, white or black and was moreover also grown in the composite rate, the color and flavor was mostly a matter of luck.
However, already Hildegard von Bingen recognized the quality of white wine, which she rumored to all possible healing powers. The most significant evidence of white wine at all was the Riesling grape in 1435. From 1478 white wine was officially approved as Mass wine by Pope Sixtus IV. In records of aristocratic households from the 15th century prove statements, if the color was ever given, accounts for an average of 20% white wine. Since wine constantly mixed, adulterated and was watered down some nobles had also specially sworn wine tasters.
White wine is produced by the fermentation of the grape juice without grape skins and stems. It is also possible to produce white wine from red grapes. This is known as a wine Claret or in France as Blanc de Noirs (Champagne). The dyes of grapes sitting almost exclusively in the skin. Therefore, the wine is red only when these dyes are dissolved out of the skin. This occurs with the fermentation by the alcohol, but also by the grape juice and the sugar contained therein. Therefore, it is particularly important that the grapes were healthy and not damaged mechanically. It is also important to press the grapes as soon as possible so that grape skins and juice are separated.
After pressing the freshly squeezed juice it is full of sediments (lowering the turbidity) or flourishing. It follows a process in which nitrogen or oxygen is pumped in the must tank. As the pressure escapes, the sediments will be drawn upwards (similar to the process when you shake a bottle of mineral-water and then open the shutter). The added gelatin forms a Down Cake in the upper tank.
After fermentation, the young wine is tapped. Thus, the winery refers to the separation of wine and yeast and is generally sulphurised in order to keep him microbiologically stable. Before the wine can be bottled, it (but need not) can be filtered and fined.