A term commonly used in the German-speaking world (Germany, Austria, Switzerland) to describe a certain amount of residual sugar in wine, which may optionally be indicated on the label. This is up to 4 g/l or up to 9 g/l if the total acidity is at most 2 g lower than the residual sugar. This means, for example, that if the residual sugar is 9 g/l, the total acidity must be at least 7 g/l. This acidity regulation has a practical meaning, as the sweetness is perceived less at higher acidity levels. With dry sparkling wine, where the sparkling carbonic acid gives a clearly different taste sensation, the residual sugar may even be between 17 and 32 g/l (this means already sweet with still wine).