1 / 1
1 zdjęcie
396
Sanfter, süßer Weißwein
Kulinarische Grundlagen
Lebensmittelwissenschaft
Weißwein
Fermentation
Obst
Rotwein
Saft
Trauben
Tomasz Jankowski
Autor
2026-09-24
Datum
2 Min. Lesezeit
article.read_time
2
Kapitel
Weißwein wird ausschließlich aus dem Fruchtsaft hergestellt, in der Regel aus Trauben. Der Saft unterliegt zunächst einem Sedimentationsprozess und anschließend einem Fermentationsprozess. Dann reift der Wein in demselben Behälter oder Fass, in dem die Fermentation stattfand, im Gegensatz zu rotem Wein. Als Ergebnis entsteht ein Weißwein, der einen starken, aromatischen Geschmack aufweist, eher sauer und bitter ist. Ein interessanter Fakt ist, dass es viel mehr Sorten Weißwein als Rotwein gibt.
White wine with digestible properties
Although it is widely accepted that alcohol is harmful to health, in moderation it can have a positive effect on the functioning of many internal organs. It contains little sugar, which comes from natural juice. Unlike sweet wines, it is not artificially sweetened. A white wine lamp does not contain many calories and can be afforded even on a reducing diet. However, in particular, white wines may have a beneficial effect on many internal organ functions.
White wine for fermentation use
It is important to remember, however, that despite its many health properties, it is primarily an alcoholic beverage. Its abuse is not recommended, as excess will not have any beneficial effects on health. A wine lamp for dinner as a rule, but regularly drinking large quantities is not the best idea. White wine can be used in the kitchen to prepare many dishes It is perfectly combined with meat and fish and seafood.
