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Federweisser
Federweisser (also Federweißer , from German ''Feder'', "feather", and ''weiß'', "white"; from the appearance of the suspended yeast), is an alcoholic beverage, typically 4 percent alcohol by volume, but it's not uncommon to see Federweißer in the region of 10 percent alcohol by volume. It is the product of fermented freshly pressed grape juice, known as ''must''. The term in principle includes all stages of fermentation from must to finished wine.
It is known as ''Suser'', ''Sauser'', ''Neuer Süßer'' (new sweet), or ''Junger Wein'' (young wine) in Southwest Germany, Switzerland and South Tyrol, ''Fiederwäissen'' in Luxembourg, ''Sturm'' (storm, from the cloudy appearance) in Austria, ''Federweißer'' in Bavaria, ''Neuer Wein'' (new wine) in the Palatinate, ''Bremser'' in Franconia, ''burčiak'' in Slovakia, ''burčák'' in Czech Republic, ''vin bourru'' or ''vernache'' in France, ''must'' in Romania, ''karcos'' in Hungary, "მაჭარი" (machari) in Georgia, "մաճառ" (machar) in ().
(Note that, in Switzerland, this same term has a completely different meaning. There, Federweisser refers to a white wine made from red grapes, typically pinot noir.〔(Glossary of Swiss wine terms )〕)
== Fermentation ==
(詳細はyeast has been added, grapes begin to ferment rapidly. The sugar contained in the grapes is broken down into alcohol and carbon dioxide (glycolysis). As soon as an alcohol content of four percent has been reached, Federweißer may be sold. It continues to ferment until all the sugar has been broken down and an alcohol content of about ten percent has been reached.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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