One of the six officially recognized taste sensations (Next bitter. greasy. salty. angry. umami ), which is perceived at the tip of the tongue. The sweet taste of a wine is mainly due to the residual sugar perceived; that's the amount of unfermented sugar in g / l. At a sparkling wine the taste sensation for "sweet" is different since the carbonic acid the sweetness diminishes quite significantly. The subjective Gustatory perception for sweetness depends on many factors. Among other things, the ratio of the different ingredients to each other. Therefore, the taste impression does not have to be identical to the actual analysis values. The opposite of sweet is sour in taste. However, this does not apply in the chemical sense, because in this regard alkaline the opposite of sour.
Wines with a low residual sugar content can be perceived as sweet with a low acidity, while wines with a high content of residual sugar and acidsdry appear. High levels also lead alcohol and glycerin to the impression sweet, although the wine is actually dry according to analysis values. It also plays Age of the wine, because in the bottle aging certain substances polymerize, This allows noble sweet Wines taste less sweet in old age than in their youth and old, dry red wines by milder ones tannins appear sweet. Last but not least, that too wine temperature an influence. The same amount of sugar appears much sweeter at 18 ° Celsius than at 10 ° Celsius.
The "sweet" taste can be according to EU Regulation optional on label appear (however, labeling is mandatory in Austria). The degree of sweetness and description are legally prescribed for each type of wine: a sweet still wine must be at least 45 g / l mild (corresponds to sweet) sparkling wine have more than 50 g / l of residual sugar. See for the other flavors below sugar content,
From the 1990s there was and continues to be a trend towards dry-aged wines worldwide. The Sweet wines However, they still count among the specialties that one mainly sees as Dessert wine or enjoy as a conclusion of several dining courses. Top products are, for example Banyuls. Château d'Yquem. Tokaj and Vin Santo, In the Germany and Austria but also in other countries legally regulated names for sweet wines are the predicate levels choice. Beerenauslese. Strohwein (also reed wine), outbreak respectively. Trockenbeerenauslese and Eiswein, In principle, however, any wine can be expanded sweetly.