Editing Dessert wine (section)

==Süssreserve==
The 'reserve of sweetness' is a German technique in which unfermented must (grape juice) is added to the wine after fermentation. This increases the sweetness of the final wine and dilutes the alcohol somewhat{{emdash}}in Germany the final wine can contain no more than 15% Süssreserve by volume.<ref>[http://www.epicurious.com/drinking/wine_dictionary/entry?id=8131 Süssreserve] {{Webarchive|url=https://web.archive.org/web/20070310204530/http://www.epicurious.com/drinking/wine_dictionary/entry?id=8131 |date=2007-03-10 }} on Wine Dictionary.</ref> Süssreserve allows winemakers to fully ferment the wine without having to worry about stopping fermentation before all the sugar has gone. Since sulphites are used to stop fermentation, this technique reduces the usage of sulphites. Süssreserve is used by other makers of German-style wines, particularly in [[New Zealand wine|New Zealand]].