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French term for sweet; see there.

One of the six officially recognised taste sensations (besides bitter, fatty, salty, sour, umami) that is perceived at the tip of the tongue. The sweet taste of a wine is perceived primarily on the basis of residual sugar; this is the amount of unfermented sugar in g/l. The subjective perception for sweetness depends on several factors. Among others, on the quantity ratio of the different ingredients to each other. Therefore, the taste impression does not necessarily have to be identical with the actually determined analytical values. The carbonic acid content of wines can have a certain sensory influence on the perception of sweetness.

For sparkling wines and still wines, there are different designations and different values regarding the residual sugar on which the designations are based. In the case of sparkling wine, the term mild = in Germany and Austria this is the term for sweet (in other languages doux, sweet, dolce, dulce) for a residual sugar of more than 50 g/l....

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Egon Mark

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Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)

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