You are using an old browser that may not function as expected. For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

Sugar content

Zucker The content of sugar as the main component in the grapes is expressed by must weight in KMW (Austria) or Oechsle (Germany). In the two countries, the sugar content in the berries is, so to speak, a criterion for the predicate wine grades. The sugar in the grape must is the basis for fermentation, during which a conversion to alcohol and carbon dioxide takes place. Above a certain alcohol content, the yeasts die off and stop fermentation.

The upper limit of the possible alcohol content is about 16 to 18%, when using turbo yeasts during fermentation up to about 20% vol. The associated lower limit of residual sugar in the wine is usually about 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 keyword sweet.

The world's largest Lexikon of wine terms.

24.232 Keywords · 48.113 Synonyms · 5.311 Translations · 29.548 Pronunciations · 164.040 Cross-references
made with by our Experts. About the Lexicon