Still wine
As a still wine is wine referred to having no more biological activities and without significant content of carbon dioxide is. It is a wine that has completed its first alcoholic fermentation, i.e. it has been fermented dry and has no basis for further yeast or bacterial activity ( malate degradation ).
It is refined into a salable end product with the addition of a sweet reserve or used to produce sparkling wine , brandy or wine vinegar .
Differentiation from sparkling wine and sparkling wine
The designation "still" indicates that the wine is not sparkling or foaming and therefore, unlike pearl or sparkling wine, contains no or only very little carbonic acid. In the Community legal definitions - Alcohol Structure Directive 92/83 / EEC from 1992 - a distinction is only made between sparkling and non-sparkling wines. However, this serves more to define the terms with regard to the tax rates. According to the definition of the OIV , semi-sparkling wine is a wine that has a carbonic acid pressure of 100 to 250 kPa at 20 ° C and is recognizable as pearls. According to this, still wine has a maximum carbonic acid pressure of less than 100 kPa.
| Wine type | CO 2 pressure | |
|---|---|---|
| Still wine | 0-100 kPa | 0 - 1 bar |
| Sparkling wine | 100 - 250 kPa | 1 - 2.5 bar |
| Sparkling wine | 300 - 600 kPa | 3 - 6 bar |
Wine tax
Wine is subject to a consumption tax in the EU according to Article 7 of Directive 92/83 / EEC . The EU has set the minimum tax rate at zero in Article 5 of Directive 92/84 / EEC . In Germany, these requirements are set out in the Sparkling Wine and Intermediate Product Tax Act i. d. F. of July 15, 2009 implemented. Despite this tax exemption - at least in cross-border traffic within the EU - the provisions of the excise tax regulations also apply to wine (Sections 32, 33 of the Act), which entails a not inconsiderable bureaucratic effort for both the financial administration and the companies involved (" EMCS ").
literature
- Gerhard Troost , Hans Peter Bach, Otto H. Rhein: Sekt, Schaumwein, Perlwein , 2nd edition from 1995, 620 pages, 229 figs., 75 tabs., Ulmer, Eugen, GmbH & Co., ISBN 3-8001-5818 -3
- Gerhard Troost: Technologie des Weines , 6th edition from 1988, 995 pages, Ulmer, Eugen, GmbH & Co., ISBN 3-8001-5816-7
