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One of the six officially recognised taste sensations (along with bitter, fatty, salty, acid, umami) that is perceived at the tip of the tongue. The sweet taste of a wine is perceived primarily on the basis of residual sugar; this is the amount of unfermented sugar in g/l. With a sparkling wine, the taste perception for "sweet" is different, as the carbonic acid reduces the sweetness quite significantly. However, the subjective taste perception for sweetness depends on many factors. Among other things, on the ratio of the various ingredients to each other. Therefore, the taste impression does not have to be identical to the actual analysis values. The opposite of sweet, in terms of taste, is acid. However, this does not apply in the chemical sense, because in this respect alkaline is the opposite of acid.

The world's largest Lexicon of wine terms.

25,804 Keywords · 47,000 Synonyms · 5,320 Translations · 31,131 Pronunciations · 175,219 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon