SIGN UP LOG IN

The largest wine encyclopedia in the world

22.500 Keywords • 49.796 Synonyms • 5.294 Translations • 7.929 Pronunciations • 145.124 Cross-references

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

dry

In German-speaking countries (Germany, Austria, Switzerland) common name for a certain content residual sugar in wine, optional on label can be cited. These are up to 4 g / l or 9 g / l, if the total acidity at most 2 g lower than the residual sugar. This means that, for example, at 9 g / l of residual sugar, the total acid must have at least 7 g / l. This acidity has a practical meaning, as with higher acidity the sweetness is less perceived. In dry sparkling wine where a distinctly different taste sensation through the sparkling carbonic acid is given, the residual sugar may even be between 17 and 32 g / l (which means incidentally, in a still wine already lovely ).

World's largest wine knowledge database, made with by our author Norbert Tischelmayer.

About the Glossary

Calendar EVENTS NEAR YOU

Privacy Notice:

×
Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.