1. Manicure, hairstyle, facials are musts.

2. treatment with charcoal for oenological use (activated carbon) of white musts or white wines

3. 20. treatment with charcoal for oenological use (activated carbon) of white musts or white wines,

4. Musts from the Bürgstadter Berg have a high acid content and therefore low pH values.

5. Since the basic instrument is a Regulation, it musts be adjusted by means of an equivalent instrument.

6. Reaching our quality goals, and reducing our total costs as much as possible, are absolute musts.

7. When you come across 0,0%abv wines, most of these are fruit musts, NOT de-Alcoholised wines

8. the following are prohibited: artificially increasing the natural alcoholic strength of the musts and/or base wine, acidification, and discolouration.

9. The wine and/or fresh grape musts with fermentation arrested by the addition of alcohol, used in the preparation of an aromatized wine must be present in the finished product in a proportion of not less than 75 %.

10. Fermentation in a substrate with vitamins was less influenced by a decreasing pH value than in a substrate without vitamins. The sodium-salt of pantothenic acid and, to a lesser degree, thiamine are of decisive significance for the decrease of acetaldehyde. It is concluded that musts of well ripened, vitamin-containing grapes lead to relatively low amounts of acetaldehyde and pyruvic acid, which result in a low contents of sulphurous acid.