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 fermentation, in which a conversion into alcohol and carbon dioxide he follows. From a certain alcohol content the 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.
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 remaining 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, with the wine-relevant relevant only begin from the line "dry" (in detail, this is explained in the following flavor keywords). There is a tolerance limit because there may be uncertainties depending on the laboratory and measurement method. According to the EU regulation, the sugar content may not exceed 1 g / l of the label differ: