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A Spanish sparkling Cava with its sweetness level (semi-seco) listed on the labelAmong the components influencing how sweet a wine will taste is residual sugar. It is usually measured in grams of sugar per litre of wine, often abbreviated to g/L or g/L. Residual sugar typically refers to the sugar remaining after fermentation stops, or is stopped, but it can also result from the addition of ...
Sugar's role in dictating the final alcohol content of the wine (and such its resulting body and "mouth-feel") sometimes encourages winemakers to add sugar (usually sucrose) during winemaking in a process known as chaptalization solely in order to boost the alcohol content – chaptalization does not increase the sweetness of a wine. [1]
These wines must have an alcohol content of at least 10% and residual sugar levels between 10 and 30 grams per litre. Wines above 30 grams RS may be called Spesiale Laat-oes or "special late harvest" which may imply that some grapes infected with botrytis were used. [8]
Note also that even de-alcoholized wine usually has trace amounts of alcohol — 0.5% or less — but not zero. However, it also has substantially fewer calories than the regular stuff; alcohol ...
Like other Madeiras made from noble grape varieties, the Malvasia grape used in Malmsey production has naturally high levels of acidity in the wine, which balances with the high sugar levels so the wines do not taste cloyingly sweet. Bual (also called Boal) has its fermentation halted when its sugars are between 2.5 and 3.5° Baumé (45-63 g/L).
A Riesling made in the Vendange Tardive style. The minimum sugar levels in the juice are a bit above those required for the German Auslese classification, but are routinely exceeded by good producers; on the other hand Alsace wines tend to be fermented more completely than those across the Rhine, reducing the amount of sugar in the final wine.
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