Term for fermentation that is kept going until the sugar contained in the grape must has been almost entirely converted into alcohol and carbon dioxide. However, this is not 100% possible; a small amount of residual sugar remains in any case. Wines that have fermented through are called dry. See also under winemaking.
There is a vast number of sources on the web where one can acquire knowledge about wine. But none has the scope, timeliness and accuracy of the information in the encyclopaedia at wein.plus. I use it regularly and rely on it.Sigi Hiss
freier Autor und Weinberater (Fine, Vinum u.a.), Bad Krozingen