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A term commonly used in the German-speaking world to designate a certain residual sugar content in wine, which may optionally be included on the label (the term semi-sweet used previously is no longer permitted). In Germany and Austria, this applies to wines if the value exceeds the value applicable to semi-dry wines (12 g/l or 18 g/l depending on the acidity) but does not exceed 45 g/l (from then on, the taste is considered sweet). For the other flavours, see sugar content.

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