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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 ).

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