European Stars And Stripes (Newspaper) - September 15, 1988, Darmstadt, Hesse                                New wine and Zwi a Lukuch a by Sharon Hudgins it s in Iier win new wine season in Germany Sulien Many of the locals ton lie found drinking a Cloudy Light beige liquid  has inc Aroma and Laste of yeast incl freshly crushed grains combined with i in sparkle of chem Mfink and the foam of Beer. New wine As the learn is used in Germany is actually grape juice thai is in Hie process of becoming wine. Ii is still undergoing Ferme nution the process in which yeast convert the natural sugar found in grapes into alcohol and Carbon dioxide and hence into wine. Because he fermentation process is not Complete new wine is lower in alcohol and still has some o the sweetness of grape juice. The Carbon dioxide makes in bubbly. Most new wine in Germany is grape.1 juice  s on it Way to Beut Mirin while wine. Since Llie fermentation process fur while win can take up to six weeks depending in the temperature the grape juice is fermented at new wine is available Only in the autumn during the grape Harvest and or a few weeks immediately following it the new wine season in Germany begins in Early september and toils through november. The first new wine to appear on the Market actually comes from Italy where the grape Harvest begins in August. Ii in t until Early october thai new wine from Germany is ready in drink because the Trape Harvest  liter in Germany. In the German speaking reos of Europe newer Wein by any other name is. F a confusion of  abounds depending on the different stages of fermentation of the , the Region you happen to be in and whom you happen 1o be talking with Foden Eisser meaning Wither White so called because of its Light beige color. This is probably the most common name you will encounter in Germany. Red new wine most Oflyn from Italy is sometimes called forc Fralc or Feather red Sosser. Or Sweet because nol All of the grape sugar has yet been converted into alcohol and Carbon dioxide. This term is especially prevalent in the Rheinland Pfalz and Lake Constance regions. It refers to grape juice in the earliest stages of fermentation. Saudi t is whal new wine is often called in the South Tirol because the wine rushes to your head. Sturm is the viennese name for new wine because the wine look Cloudy or Stormy. Kaucher or Smoky is another term for Cloudy new wine often used in Rheinland Pfalz. Reisser what it s called when the new wine has fermented longer and is not so Sweet. The dryness supposedly pulls at or puckers your Throat. Ivener Wein Neuer Biisser and Yin Nouveau Are All terms that you la see in the Region of Alsace where Bol h French and German Are spoken. All of this is not to be confused with Beau ohis Nouveau new wine from the Beaujolais Region of France where some of the completely fermented grape juice that is certain Beaujolais wine is put on the Market in late november As soon As they re ready to