Residual sugar

Become a Premium Member today!

Also known as residual sweetness (RS), the amount of sugar in wine that is preserved by a natural end to fermentation or by a deliberate stop. The latter can be achieved in various ways such as cooling or by adding sulphur or alcohol. The residual sugar consists mainly of fructose (fruit sugar), because glucose (grape sugar) is converted more quickly into alcohol and carbon dioxide, and to a small extent of non-fermentable sugars (pentoses). The remaining sugar content can be indicated on the label in the form dry, semi-dry, feinherb, medium sweet or sweet, as regulated by wine law. There are further, country-specific designations which, however, have no significance under wine law. The formerly common designation diabetic wine is no longer permitted

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Become a Premium Member of wein.plus

Welcome back!

Residual sugar

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU

PREMIUM PARTNERS:

Welcome back!

Please Note:

Residual sugar

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU

PREMIUM PARTNERS: