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residual sugar

azúcar residual (ES)
sucre résiduel (F)
residual sugar (GB)
residuo zuccherino (I)
açúcar resíduo (PO)

Also known as residual sweetness (RS) sugar in wine by a natural end of the fermentation or through a targeted stopping (by cooling or by adding sulfur or alcohol) is preserved. The residual sugar mainly consists of fructose (Fructose) because the glucose (Dextrose) faster in alcohol and carbon dioxide is converted and to a small extent from non-fermentable sugar types ( pentoses ). The remaining one sugar content (dry to sweet) can legally regulated on the wine optional label can be specified. The phenomenon that the subjective perception of sweetness in wine can differ relatively strongly from the actual analysis values, especially with a high acidity, is under sweet described.

For sparkling wines apply based on the content carbonic acid other residual sugar values and sometimes other terms than for Still wines, As a rule, a wine contains between 4 and 50 g / l of residual sugar, depending on the maturation or type of wine sweet wines this can go up to 250 g / l (at Tokaj Eszencia even up to an incredible 450 g / l). The remaining sugar is by the way aging respectively. bottle aging of a wine is not broken down. Under ideal fermentation conditions (warm fermentation), a wine can ferment to a residual sugar content of 0.7 g / l. Complete fermentation to 0 g / l is not possible under natural conditions, as there are always residues of non-fermentable sugars. That is why a dry wine still contains a small amount of sugar. Wines with a content of less than 4 g / l are considered "fully fermented" (very dry). The salary can also go through sweetening (Added sugar in various forms) can be increased in accordance with legal provisions.

Residual sugar can result in an unwanted bottle fermentation triggered or unwanted acetic acid and carbon dioxide be formed. This is done through previous ones filtration (Withdrawal of yeasts) or pasteurization prevented. In a wine analysis, the residual sugar is expressed in g / l as reducing sugar determined. The legally regulated sweetening of wine is called residual sweetness. In contrast, the addition of sugar to increase the alcohol content is called as enrich, The procedures for determining the residual sugar content are under sugar content cited. For the other ingredients in wine, see below total extract,

Complete lists of the numerous vinification measures or cellar techniques, as well as the various types of wine, sparkling wine and distillate regulated by wine law are under the keyword winemaking contain. There is extensive wine law information under the keyword wine law,

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