A term commonly used in Germany and Austria to describe a certain residual sugar content in wine, which may optionally be indicated on the label. This is up to 12 g/l or up to 18 g/l if the total acidity is not more than 10 g lower than the residual sugar. This means, for example, that if the residual sugar is 18 g/l, the total acidity must be at least 8 g/l. This special acidity regulation has a practical meaning, because at higher acidity levels the sweetness is less perceived. With semi-dry sparkling wine, where the carbonic acid gives a different taste sensation, the residual sugar may even be between 32 and 50 g/l (with still wine the level "sweet" is already reached). For the other flavours see under sugar content.