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Sugar content

The sugar content as a significant component in the grapes is indicated by must weight in KMW (Austria), in Oechsle(Germany) or internationally also in Bé(Baumé), for example in Portugal. In Germany and Austria, the sugar content (or theoretically possible alcohol content) in the berries is a criterion for the Prädikat wine grades. The sugar in the grape must is the basis for fermentation, during which it is converted into alcohol and carbon dioxide. Above a certain alcohol content, the yeasts die and fermentation stops.

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