Addition of sugar in various forms to the finished wine in order to increase the residual sugar content. This should not be confused with enrichment (adding sugar to wine that has not yet finished fermentation in order to increase the alcohol content). Colloquially, the terms residual sweetening or sweet reserve are also used. The EU wine market organisation (CMO), which came into force in 2009, has resulted in amended guidelines. In contrast to the past, a distinction is no longer made as to whether the wine to be sweetened has been fortified or not. The regulations apply independently to fortified and non-fortified wines. Dry sugaring (with beet sugar) is a form of fortification. Wet sugaring (dry sugar dissolved in water, also known as gallisation) is prohibited in Germany and Austria.
All sweetening must be reported to the competent authority, with details of the wine (before and after) and the sweetener. In principle, all wine stages may be sweetened with grape must, concentrated grape must or RCGM (rectified concentrated grape must). One, two or all three of these sweeteners may be used. Any restrictions are the responsibility of the member states. Sweetening with grape juice, partially fermented grape must or sucrose (beet sugar) is generally prohibited for all types of wine. The total alcohol content (actual and potential) of the wine may be increased by a maximum of 4% vol (previously 2% vol).
The sweetening of quality wine (including Prädikat wine in Germany and Austria) may only be authorised by the EU member states under certain conditions. It must take place within the region from which the wine in question originates or in an area in the immediate vicinity of this region (for Austria, this means in the entire federal territory). In the case of wine (formerly table wine), grape must and concentrated grape must can come from anywhere in the EU. In the case of wine PGI = Landwein, they must come from the wine-growing region and in the case of wine PDO = quality wine from the same wine-growing region as the wine for whose sweetening they are used. For RCGM, the entire EU area applies for all wine levels. The specific values are listed under Germany and Austria and other countries.
For the production of alcoholic beverages, see Champagne (sparkling wines), Distillation (distillates), Spirits (types), Winemaking (wines and wine types) and Wine law (wine law issues).
The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.
Andreas Essl
Autor, Modena