Guten Appetit!


Recipe Coordinators:
Anne Dreer  & Rose Vetter


Main Dish Soup Dumplings~Noodles~Pancakes Sides Sauce Strudel Yeast Baking Dessert

"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH

Remembering Our Danube Swabian Ancestors


Wine & Vineyards


Weinlandwirt: wine farmer

Weinherr: wine wholesaler

Weinhaendler: wine merchant

Obsternte "harvest"

Banat Vineyards
Batschka Vineyards
Syrmia Vineyards
Wine Processing



Wine Processing

All wines are made in a similar way, with variations depending on the type to be produced. The steps are: harvesting, crushing, juice separation, treatment of the mass of crushed grapes and juice (called the Most), fermentation, post fermentation treatment, clarification, aging, and bottling.

The diversity and quality of wine results not only from the kinds of grapes grown but from distinctive qualities of soil, topography, and climate. Changes in weather patterns from one year to the next also have an influence on the quality of a vintage. In addition, each vintner or community of wine makers may have techniques that no one else knows or uses. 

Wine is ultimately derived from the carbon dioxide in the air, which penetrates the leaves of the vine and is converted into starches.  During absorption into the grape the starches are turned into the sugars fructose and glucose. During the fermentation process the sugars are converted into ethyl alcohol and carbon dioxide. The longer the grapes are left on the vine, the higher their sugar content will be.

At the winery the grapes are crushed and stemmed. Adding sulfur dioxide or rapidly heating the must suppresses the growth of wild yeasts and other organisms that grow naturally in the vineyard. Depending on the kind of wine, the juice may be separated from the skins in order to avoid getting skin pigmentation in the wine. In red-wine production the skins, seeds, and juice are all fermented together.

To aid fermentation, yeast (usually Saccharomyces) is added to convert the sugars to alcohol. Other yeast strains are used at different stages of fermentation. Fermentation takes place in large vats, from which air is excluded to prevent oxidation and discourage the growth of vinegar-forming bacteria.

Fermentation takes from ten to 30 days. During the process, temperature control is necessary to promote yeast growth and to extract the flavors and colors from the skins (if skins are fermented). A severe change in temperature can kill the yeast. The best temperature for yeast growth is about 77o F (25o C). In a vat of fermenting red wine, skins and pulp may float to the top, forming a cap. This cap can cause heat to build up in the wine and inhibit color and flavor extraction, problems that can be avoided by submerging the cap twice daily during fermentation. In large vats the fermenting must is drawn off at the bottom and pumped back in over the cap.

After fermentation, the wine is racked (drawn off) to separate it from the lees--the sediment of largely dead yeast cells. Some wines deposit their sediment quickly, but other wines remain cloudy for long periods. The suspended particles must be removed by clarification in any one of several processes.  

Wine is usually aged in wooden containers made of oak or redwood.  The process allows oxygen to enter and water and alcohol to escape. Acidity decreases, additional clarification takes place, and the components of the wine form compounds that enhance flavor and aroma. The wood from the containers also contributes flavor. The wood-aging process may last many months or several years, depending on the wine and the quality desired.

Before bottling, wine may require blending, filtration, and the addition of an antiseptic agent to prevent microbe development.  Some wines are aged in bottles before being sold. Red wines especially may profit from two to twenty years of aging. 

© Courtesy of Ben & Linda McCune - HoneyCreek Vineyard Orchard's



Banatski Rizlink is a white dry wine with a protected geographic origin of Banat vineyard region and is a symbol of the whole region of Banat. It has been represented by this name at numerous exhibitions since 1926. The vine is very refreshing and drinkable.

The wines of Teremia Mare, Tomnatec, Recas, Siria Minis or Baratca were required for centuries by the imperial court of Vienna. The varieties that one finds there are: Majarca, Mustoasa of Maderat, Creata, Steinschiller, Cadarca.  Principal vineyards to visit: 
Recas, Timis, près de Timisoara tel: 056/24.11.31. Minis, Arad tel: 057/46.14.26

[Published by Jody McKim Pharr]


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Last Updated: 25 Jul 2014

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