In Germany and Austria, a common designation for a certain content of residual sugar in wine, which can optionally be indicated on the label. These are 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, with 18 g/l residual sugar, the total acidity must be at least 8 g/l. This special acidity regulation has a practical meaning, because with higher acidity the sweetness is perceived less. For semi-dry sparkling wine, where a different taste sensation is given by the carbonic acid, the residual sugar may even be between 32 and 50 g/l (for still wine already the level "sweet"). For the other tastes, see under sugar content.