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French name for dry; look there.

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

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