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Addition of sugar in various forms to the finished wine with the purpose of increasing the residual sugar content. This must not be confused with enrichment (addition to unfermented wine to increase the alcohol content). Colloquially, the terms residual sweetness or sweet reserve are also used. Due to the EU wine market regulation (GMO) valid from 2009, the guidelines have changed. Compared to earlier regulations, no distinction is now made as to whether the wine to be sweetened has been enriched or not. The regulations apply to enriched and unenriched wines irrespective of this. Dry sugaring (with beet sugar) is a form of enrichment. The so-called wet sugaring (dry sugar dissolved in water, also called gallisation) is prohibited in Germany and Austria.

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