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Sweetening

Addition of sugar in various forms to the finished wine in order to increase the residual sugar content. This should not be confused with enrichment (adding sugar to wine that has not yet finished fermentation in order to increase the alcohol content). Colloquially, the terms residual sweetening or sweet reserve are also used. The EU wine market organisation (CMO), which came into force in 2009, has resulted in amended guidelines. In contrast to the past, a distinction is no longer made as to whether the wine to be sweetened has been fortified or not. The regulations apply independently to 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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Prof. Dr. Walter Kutscher

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Prof. Dr. Walter Kutscher
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The world's largest Lexicon of wine terms.

26,408 Keywords · 47,043 Synonyms · 5,323 Translations · 31,742 Pronunciations · 205,461 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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