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sugar content

sugar The content of sugar as a key ingredient in the grapes is by means of Mostgewicht in KMW (Austria) or Oechsle (Germany). In the two countries, so to speak, the sugar content in the berries is a criterion for the Prädikatswein stages, The sugar in the grape is the basis for the fermentation, in which a conversion into alcohol and carbon dioxide he follows. From a certain alcohol content die yeasts off and finish the fermentation, The upper limit of the possible alcohol content is about 16 to 18%, when using turbo yeast in the fermentation to about 20% vol. The associated lower limit residual sugar in the wine is usually about 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, depending on the amount of other substances, can be very different from the analysis values, is below the keyword sweet described.

Candy grades still wine

According to EU Regulation or in part, the country-specific different wine law Regulation is the indication of the designation for a certain content of residual sugar in the wine on label optionally possible. Austria has, however, made use of the right to stipulate this as a mandatory indication. The terms or quantities for Still wines in Germany and Austria are shown in the table, with the wine-relevant relevant begin only from the line "dry". There is a tolerance limit because there may be uncertainties depending on the laboratory and measurement method. The sugar content not exceeding 1 g / l from the date of label differ:

designations

Residual sugar in g / l

diabetics wine Max. 2 - no longer allowed or designation prohibited
extra dry Max. 4 - used until 1995 in Austria
Franconian dry
classic dry
Austrian dry
Max. 4 - colloquially; not relevant under wine law
dry Max. 9 - if total acidity not more than 2 g / l lower
medium-dry Max. 18 - if total acidity is not more than 10 g / l lower
feinherb 15 to 25 - semi-dry to lovely; only in Germany
lovely (formerly semisweet) to 45
sweet over 45


In Austria extra dry was used as the lowest stage in still wine until the accession to the EU in 1995. A desired EU-wide regulation could not be enforced despite support from other countries. The term is included sparkling wine in use (12 to 17 g / l). A lowest wine legal level up to max. 4 g / l would be useful in the opinion of many experts, because the bandwidth up to 9 g / l too large and the complicated provision for the consumer is confusing. There are also the purely colloquial usual, but not legally relevant terms tart. sweet. natursüß. fruchtsüß. picksüß and sweetish,

Candy grades sparkling wine

For sparkling wine, there are other names and other values regarding the sugar content. The Perceptual threshold for the detection of sugar is given in still wines with 3 g / l, in sparkling wines but only about 15 g / l. This means that when sparkling wine through the carbonic acid only much more sugar results in the same degree of sweetness and the quantities must therefore be much higher than in still wine to have the same taste sensation (see in detail under sparkling wine ):

designations

Residual sugar in g / l

naturherb, breed nature, dosaggio zero, bruto natural <3
extra herb, 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, tres sec, extra dry, extra secco, extra seco 12 to 17 (12 to 20)
dry, sec, dry, secco, seco 17 to 32 (17 to 35)
medium-dry, demi-sec, medium dry, abboccato, semi seco 32 to 50
mild (in D and Ö there is no name sweet), doux, sweet, dolce, dulce > 50

Determination of residual sugar

The content of unfermented sugar in wine ( residual sugar ) can only be determined with sufficient accuracy using certain analytical methods or standardized procedures and measuring instruments. The measurement by means of Residual sugar spindle based on the aräometric principle ( relativ density ) and gives only inaccurate results (see also under hydrometer ). When awarding the Official test number (Germany) and the State test number (Austria) for quality wines this is done at the analytical examination, There are the following methods, which are partly used for the determination of other wine ingredients:

Additional information

Regarding the sugar content of grapes or. grape see below Mostgewicht and maturation, For wine ingredients, see total extract and analytical test,

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