Federweisser - new white wine
Federweisser is the German term for new white wine. It is a grape must pressed from white grape varieties whose fermentation has only just begun. All degrees of maturity, from white grape must to almost fully fermented white wine, may be called Federweisser. However, Federweißer must have a minimum alcohol content of 4% when sold in Germany.
The name ‘Federweißer’ is due to the yeasts that dance like tiny feathers in the glass. However, Federweisser also bears its name because the yeasts it contains make it cloudy and whitish in the glass. The yeasts in Federweisser are still active. The conversion of the sugar contained in the grape must into alcohol is not complete.
When the biologically active yeasts convert the natural sugar in the freshly pressed grape juice into alcohol during fermentation, carbon dioxide is also produced, which slowly escapes. It is advisable to store it in a cool place, as cold stops the fermentation process and extends the shelf life.
Ideally, Federweisser should be drunk halfway from grape juice to wine, when sweetness, alcohol and fruit acidity are in good balance. At this point, it has an alcohol content of around five per cent.
Due to the carbon dioxide produced during fermentation, partially fermented grape must tastes quite fizzy, initially like a kind of grape lemonade or a sweet sparkling wine. As long as there is still plenty of sugar present, its sweetness masks the alcohol that has already been produced, so that it is absorbed into the body relatively unnoticed when drunk. This is why the intoxicating effect of this drink is often only recognised after a delay or not at all. Partially fermented grape must also contains lactic acid bacteria and a high proportion of vitamins B1 and B2. It has a strong effect on intestinal function. Anyone who has ever enjoyed a glass too many knows that, right?
