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See also: Sugars in wine A Spanish sparkling Cava with its sweetness level ( semi-seco) listed on the label. Commission Regulation (EC) No 753/2002 of 29 April 2002 laying down certain rules for applying Council Regulation (EC) No 1493/1999 as regards the description, designation, presentation and protection of certain wine sector products How sweet a wine will taste is also controlled by factors such as the acidity and alcohol levels, the amount of tannin present, and whether the wine is sparkling or not. A sweet wine such as a Vouvray can actually taste dry due to the high level of acidity. A dry wine can taste sweet if the alcohol level is elevated. [1] :198–199 Medium and sweet wines have a perception among many consumers of being of lower quality than dry wines. However, many of the world's great wines, such as those from Sauternes (including Barsac) or Tokaj, have a high level of residual sugar, which is carefully balanced with additional acidity to produce a harmonious result. In Spain, the rules applicable to the sweet and fortified Denominations of Origen Montilla-Moriles and Jerez-Xérès- Sherry [12] [13] are:

Demi sec betyder, at vinen har et højere niveau af sukkerindhold (32-50 g pr liter vin). Hvad betyder brut?Even among the driest wines, it is rare to find wines with a level of less than 1 g/L, due to the unfermentability of certain types of sugars, such as pentose. By contrast, any wine with over 45 g/L would be considered sweet, though many of the great sweet wines have levels much higher than this. For example, the great vintages of Château d'Yquem contain between 100 and 150 g/L of residual sugar. The sweetest form of the Tokaji, the Eszencia, contains over 450 g/L, with exceptional vintages registering 900 g/L. Such wines are balanced, keeping them from becoming cloyingly sweet, by carefully developed use of acidity. This means that the finest sweet wines are made with grape varieties that keep their acidity even at very high ripeness levels, such as Riesling and Chenin blanc. The use of Süssreserve results in a different composition of sugars in the wine in comparison to residual sugar from arrested fermentation. Grape must contains mainly the sugars glucose and fructose. When wine ferments, glucose is fermented at a faster rate than fructose. Thus, arresting fermentation after a significant portion of the sugars have fermented results in a wine where the residual sugar consists mainly of fructose, while the use of Süssreserve will result in a wine where the sweetness comes from a mixture of glucose and fructose. Vintage: The Story of Wine, a book authored by British wine writer Hugh Johnson, presents several methods that have been used throughout history to sweeten wine. The most common way was to harvest the grapes as late as possible. [2] This method was advocated by Virgil and Martial in Roman times. In contrast, the ancient Greeks would harvest the grapes early, to preserve some of their acidity, and then leave them in the sun for a few days to allow them to shrivel and concentrate the sugar. In Crete, a similar effect was achieved by twisting the stalks of the grape to deprive them of sap and letting them dry on the vine—a method that produced passum and the modern Italian equivalent, passito. [2] Med Champagne-metoden lader man boblerne dannes under andengæringen i selve flasken, hvor man med andre mousserende vine tilsætter dem. Om man står med en flaske tørre eller søde bobler står faktisk ofte på selve flaskens etiket. Det er derfor nyttigt at vide, hvad præcist de forskellige betegnelser dækker over og hvad de egentligt betyder for dråberne i flasken. Står der f.eks. brut, betyder det, at den er tør, som i øvrigt er det mest almindelige. Tørhed og sødme afgøres af dosage Et godt udgangspunkt nu hvor du kender forskellene qua ovenstående guide, vil være en flaske med betegnelsen brut. Herfra kan du så engen bevæge dig op eller ned i tørhed og sødmegrad.

In Czech Republic and Slovakia, the Normalizovaný Moštoměr (°NM) scale is used. The scale measures kg of sugar in 100 L of must. Sec betyder, at vinen har et højere niveau af sukkerindhold (17-32 g pr liter vin). Hvad betyder Non dosage? Brut er den mest almindelige af de tørre varianter. De fleste store kendte champagner er blot ”Brut”. De forskellige betegnelser på mousserende vin fortæller os de helt præcis mål for restsødmen i den mousserende vin! Franciacorta fra Italien er lavet på samme måde som Champagne, og den ligner i tørhedsgrad, generelt en brut. Område: Lombardiet/Italien.

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The subjective sweetness of a wine is determined by the interaction of several factors, including the amount of sugar in the wine, but also the relative levels of alcohol, acids, and tannins. Sugars and alcohol enhance a wine's sweetness, while acids cause sourness and bitter tannins cause bitterness. These principles are outlined in the 1987 work by Émile Peynaud, The Taste of Wine. [1] History [ edit ] In Germany, sweetness of must and wine is measured with the Oechsle scale, and below are ranges of minimum must weights for Riesling, depending on the region. Stopping the fermentation also enhanced a wine's potential sweetness. In ancient times, this was achieved by submerging the amphorae in cold water till winter. [2] Prosecco kan komme i en knastør version, men det er ikke almindeligt. De fleste prosecco varianter er extra dry. Område: Veneto/Italien.