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Designation for a certain content of residual sugar in the wine, which can be indicated optionally on the label. This is the next level after dry (up to 9 g/l) and ranges up to 12 g/l or up to 18 g/l, provided that the total acidity is at most 10 g lower than the residual sugar. This means that, for example, at 18 g/l residual sugar, the total acid must be at least 8 g/l. Expressed as a "formula", the calculation is as follows: Acidity + 10 up to the maximum limit of 18. This special acidity regulation has a practical meaning, because with a higher acidity the sweetness is perceived less. The next level is medium sweet or semi-sweet. See sugar content for the other names and flavours.

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The world's largest Lexicon of wine terms.

26,403 Keywords · 47,035 Synonyms · 5,323 Translations · 31,737 Pronunciations · 205,287 Cross-references
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