The largest wine encyclopedia in the world

23.030 Keywords • 48.228 Synonyms • 5.303 Translations • 28.336 Pronunciations • 154.274 Cross-references

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

sugar content

sugar The content of sugar as an essential ingredient in the grapes, Mostgewicht in KMW (Austria) or Oechsle (Germany). In the two countries, the sugar content in the berries is, so to speak, a criterion for the Prädikatswein stages, The sugar in the grape is the basis for fermentation, in which a conversion to alcohol and carbon dioxide he follows. From a certain one 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 during fermentation up to about 20% vol. The associated lower limit residual sugar in 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 depending on the amount of other substances can differ greatly from the analysis values is under the keyword sweet described.

Candy grade still wine

According to EU Regulation or partly the country-specific differences wine law Regulations is the specification of the name for a certain residual sugar content in wine on label optional. Austria has, however, exercised the right to specify this as a mandatory statement. The terms or quantities for Still wines in Germany and Austria are shown in the table, whereby those relevant to wine law only begin from the "dry" line. A tolerance limit applies because there can be uncertainties depending on the laboratory and measurement method. The sugar content does not increase by more than 1 g / l from the date on label differ:


Residual sugar in g / l

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

In Austria, extra dry was used as the lowest level for still wine until it joined the EU in 1995. A desired EU-wide regulation could not be implemented despite support from other countries. But the term is in sparkling wine in use (12 to 17 g / l). A lowest legal level up to max. In the opinion of many experts, 4 g / l would make sense, since the bandwidth up to 9 g / l is too large and the complicated determination is confusing for consumers. There are also the purely colloquial but not legally relevant terms tart. sweet. natursüß. fruchtsüß. picksüß and sweetish,

Candy grade sparkling wine

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


Residual sugar in g / l

naturherb, brut nature, dosaggio zero, gross natural <3
extra bitter, extra brut, extra brut, extra gross, extra gross 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)
medium-dry, demi-sec, medium dry, abboccato, semi seco 32 to 50
mild (in D and Ö there is no term sweet), doux, sweet, dolce, dulce > 50

Determination of the residual sugar

The level of fermented sugar in the wine ( residual sugar ) can only be determined with sufficient accuracy using certain analytical methods or standardized procedures and measuring devices. The measurement using Residual sugar spindle is based on the areometric principle ( relativ density ) and only provides inaccurate results (see also under hydrometer ). When awarding the Official test number (Germany) and the State test number (Austria) for quality wines this takes place at the analytical testing, The following methods exist, but some of them are also used to determine other wine ingredients:

Additional information

Regarding the sugar content of grapes respectively. grape see below Mostgewicht and maturation, Regarding the wine ingredients see under total extract and analytical testing,

World's largest wine knowledge database, made with by our author Norbert Tischelmayer.

About the Glossary

Calendar EVENTS NEAR YOU To Online-Events

Privacy Notice: ×

Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.