Addition of sugar in various forms to the finished wine with the purpose of increasing the residual sugar content. This should in no way be confused with enrichment (addition to wine that is not yet fully fermented in order to increase its alcohol content). Colloquially, the terms Restsüßeverleihung or Süßreserve are also used. The EU wine market regulation (CMO), which came into force in 2009, has changed the guidelines. Compared to the past, it is no longer distinguished whether the wine to be sweetened has been enriched or not. The regulations apply independently to fortified and non-fortified wines. Dry sug aring (with beet sugar) is a form of enrichment. Wet sugaring (dry sugar dissolved in water, also gallisation) is prohibited in Germany and Austria.
For me, Lexicon from wein.plus is the most comprehensive and best source of information about wine currently available.Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)