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 unfrozen sugar in g / l. At a sparkling wine the taste sensation is different for "sweet" as the carbonic acid the sweetness diminishes quite clearly. The subjective Gustatory perception for the sweetness depends on many factors. Among other things, the ratio of the various 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 terms of taste. However, this is not true 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 at low acidity, while wines with a high content of residual sugar and acidsdry appear. Likewise, high levels lead to alcohol and glycerin Sweet to the impression, although the wine is actually dry according to analysis values. That's just how it works Older of wine, as in the bottle aging certain substances polymerize, Thereby can noble sweet Wines taste less sweet in their old age than in their youth and old, dry red wines have become milder tannins to appear sweet. Finally, the wine temperature an influence. The same quantity of sugar appears much sweeter at 18 ° Celsius than at 10 ° Celsius.
The taste "sweet" can according to EU Regulation optional on label show up (in Austria the marking is obligatory). The degree of sweetness and the description are prescribed by wine law per wine type: a sweet still wine must have at least 45 g / l, a mild (equivalent to sweet) sparkling wines have more than 50 g / l of residual sugar. See regarding the other flavors below sugar content,
From the 1990s there was and continues to be a worldwide trend towards dry wines. The Sweet wines However, they are still one of the specialties that you especially as Dessert wine or enjoy the conclusion of several meals. Top products are for example Banyuls. Château d'Yquem. Tokaj and Vin Santo, In the Germany and Austria but also in other countries wine-regulated terms for sweet wines are the predicate levels choice. Beerenauslese. Strohwein (also reed wine), outbreak or. Trockenbeerenauslese and Eiswein, In principle, however, any wine can be sweetly expanded.