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.
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Sigi Hiss
freier Autor und Weinberater (Fine, Vinum u.a.), Bad Krozingen