sweet

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One of the six officially recognised taste sensations (alongside bitter, fatty, salty, sour and umami) perceived at the tip of the tongue. The sweet taste of a wine is perceived primarily on the basis of the residual sugar; this is the amount of unfermented sugar in g/litre. The subjective perception of sweetness depends on a number of factors. These include the ratio of the various ingredients to each other. Therefore, the flavour impression does not necessarily have to be identical to the actual analysis values. The carbon dioxide content of wines can have a certain sensory influence on the perception of sweetness.

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sweet

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sweet

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