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Residual sugar

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

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made with by our author Norbert F. J. Tischelmayer. About the Lexicon