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demi-sec (F)
half zoet (N)
meio seco (PO)
medium dry (GB)
adamado (ES)
abboccato (I)

In Germany and Austria common name for a certain content residual sugar in wine, optional on label can be cited. These are up to 12 g / l or up to 18 g / l, provided that total acidity at most 10 g lower than the residual sugar. This means that, for example, at 18 g / l of residual sugar, the total acid must have at least 8 g / l. This particular acidity control has a practical meaning, as the sweetness is less noticeable with higher acidity. At semi-dry sparkling wine where a different taste sensation by the carbonic acid is given, the residual sugar may even be between 32 and 50 g / l (in still wine already the level "lovely"). See regarding the other flavors below sugar content,

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