German term for sweet reserve, the unfermented or part-fermented must much used in the 1970s and 1980s to sweeten all but the finest or driest German wines. Its use has declined considerably because germany is making an increasing proportion of dry wines (see trocken and halbtrocken) and because better producers of sweeter wines prefer to stop the fermentation while there is still some residual sugar in the wine rather than add unfermented juice.
