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One of the six officially recognised taste sensations (besides bitter, fatty, salty, sour, 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. The subjective perception for sweetness depends on several factors. Among others, on the quantity ratio of the different ingredients to each other. Therefore, the taste impression does not necessarily have to be identical with the actually determined analytical values. The carbonic acid content of wines can have a certain sensory influence on the perception of sweetness.

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Markus J. Eser

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Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“

The world's largest Lexicon of wine terms.

26,382 Keywords · 46,989 Synonyms · 5,323 Translations · 31,716 Pronunciations · 202,680 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon