wein.plus
Attention
You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

Sugar content

The sugar content as a decisive component in the grapes is indicated by means of must weight in KMW (Austria), in Oechsle(Germany) or internationally also in Bé(Baumé), for example in Portugal. In Germany and Austria, so to speak, the sugar content (or theoretically possible alcohol content) in the berries is a criterion for the Prädikatswein grades. The sugar in the grape must is the basis for fermentation, during which a conversion into alcohol and carbon dioxide takes place. Above a certain alcohol content, the yeasts die and end the fermentation. The upper limit of possible alcohol content is about 16 to 18%, or up to about 20% by volume if turbo yeasts are used in fermentation. The associated lower limit of residual sugar in the wine is usually around 0.1 to 0.2 g/l. There is no wine that contains no sugar at all. The phenomenon that the subjective perception of sweetness in wine can differ from the analytical values depending on the amount of other substances is described under the heading sweet.

Zuckergehalt - Weinflaschen und Zucker

Sweetness levels of still wine

According to the EU regulation or, in some cases, the country-specific wine law regulations, it is optional to indicate the designation for a certain content of residual sugar in the wine on the bottle label. However, each country has the right to stipulate this as a compulsory indication in wine law (as is the case in Austria, for example). The terms or quantities for still wines in Germany and Austria are shown in the following table, whereby those relevant to wine law only start from the line "dry". A tolerance limit applies because there may be uncertainties depending on the laboratory and the measuring method. The sugar content may not deviate by more than 1 g/l from the indication on the label:

Designations

Residual sugar in g/l

Diabetic wine max. 2 - no longer permitted or designation diabetic wine prohibited
extra dry max. 4 - used in Austria until 1995
Franconian dry
classic dry
Austrian dry
max. 4 - colloquial; not relevant under wine law
dry max. 9 - if total acidity not more than 2 g/l lower
semi-dry max. 18 - if total acidity not more than 10 g/l lower
feinherb (only in Germany) 15 to 25 - semi-dry to medium sweet
medium sweet (in Austria formerly semi-sweet) up to 45
sweet over 45


In Austria, extra dry was used as the lowest level for still wine until Austria joined the EU in 1995. However, despite the support of other countries such as Germany, it was not possible to implement an EU-wide regulation. However, the term is used for sparkling wine (12 to 17 g/l). A lower wine law level up to a maximum of 4 g/l is being discussed, as the range up to 9 g/l is very wide and the complicated determination is confusing for the consumer. There are also the terms edelsüß, frutsüß, herb, international trocken, modern dry, natursüß, picksüß and süßlich, which are used purely colloquially but are not relevant in terms of wine law.

Sweetness levels Sparkling wine

For sparkling wine, there are other terms and also other values regarding the sugar content on which the terms are based. There are major differences in terms between still wine and sparkling wine in relation to residual sugar. For example, for sparkling wine, the term dry (sec, dry, secco, seco) applies to a residual sugar of 17 to 32 g/l. For a still wine, this amount results in semi-dry (up to 18 gl) to medium sweet (up to 45 gl).

The main reason for these differences in designation, which can be very confusing for consumers, is that the perception of sweetness in sparkling wines is not the same as in still wines due to the sensory influence of carbonic acid. In practice, however, the differences are much smaller than the indications suggest. For example, sparkling wine declared as "dry" always tastes at least semi-dry, but usually already medium sweet.

Designations

Residual sugar in g/l

natural, Brut nature, dosaggio zero, bruto natural < 3
extra dry, extra Brut, extra Brut, extra bruto, extra bruto 0 to 6 g/l
tart, Brut, Brut, bruto, bruto (standard for dry sparkling wine) 0 to 12
extra dry, très sec, extra dry, extra secco, extra seco 12 to 17 (12 to 20)
dry, sec, dry, secco, seco 17 to 32 (17 to 35)
semi-dry, demi-sec, medium dry, abboccato, semi seco 32 to 50
mild (in Germany and Austria there is no term sweet), doux, sweet, dolce, dulce > 50

Determining the residual sugar

The content of unfermented sugar in wine (residual sugar) can only be determined with sufficient accuracy using certain analytical methods or standardised procedures and measuring instruments. The measurement by means of a residual sugar spindle is based on the hydrometric principle (relative density) and provides only inaccurate results. When the official test number (Germany) and the state test number (Austria) for quality wines are assigned, this is done during the analytical test. The following methods are available, but some of them are also used for the determination of other wine constituents:

Further information

For the sugar content of grapes and grape must, see Must weight and Maturation. Regarding wine constituents, see under total extract and analytical testing.

Bottles: © Norbert F. J. Tischelmayer
Sugar: By Poyraz 72 - Own work, CC BY-SA 4.0, Link

Voices of our members

Hans-Georg Schwarz

As honorary chairman of the Domäne Wachau, it is the easiest and quickest way for me to access the wein.plus encyclopaedia when I have questions. The certainty of receiving well-founded and up-to-date information here makes it an indispensable guide.

Hans-Georg Schwarz
Ehrenobmann der Domäne Wachau (Wachau)

The world's largest Lexicon of wine terms.

26,367 Keywords · 46,924 Synonyms · 5,323 Translations · 31,701 Pronunciations · 201,867 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU