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Lexicon

The largest wine encyclopedia in the world with 26,605 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Sweetening

Addition of sugar in various forms to the finished wine to increase the residual sugar content. This should not be confused with enrichment (adding sugar to wine that has not yet finished fermentation to increase the alcohol content). Colloquially, the terms residual sweetening or sweet reserve are also used.

Changes with the EU wine market regulation 2009

The EU wine market organisation (CMO), which came into force in 2009, resulted in changes to the guidelines. A distinction is no longer made between fortified and non-fortified wines. Dry sugaring (with beet sugar) is a form of fortification. Wet sugaring (dry sugar dissolved in water, also known as gallisation) is prohibited in Germany and Austria.

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Voices of our members

Thorsten Rahn

The Wine lexicon helps me to keep up to date and refresh my knowledge. Thank you for this Lexicon that will never end in terms of topicality! That's what makes it so exciting to come back often.

Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden

The world's largest Lexicon of wine terms.

26,605 Keywords · 47,096 Synonyms · 5,317 Translations · 31,937 Pronunciations · 227,587 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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