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

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

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