The sugar content as a significant component in the grapes is represented by the must weight in KMW (Austria) or Oechsle (Germany). In these two countries, the sugar content in the berries is a criterion for the Prädikat wine classifications, so to speak. The sugar in the grape must is the basis for fermentation, during which a conversion into alcohol and carbon dioxide takes place. Above a certain alcohol content, the yeasts die and end the fermentation. The upper limit of possible alcohol content is about 16 to 18%, or up to about 20% by volume if turbo yeasts are used in fermentation. The associated lower limit of residual sugar in the wine is usually around 0.1 to 0.2 g/l. There is no wine that contains no sugar at all. The phenomenon that the subjective perception of sweetness in wine can differ greatly from the analytical values depending on the amount of other substances is described under the heading sweet.