Keyword: Residual sugar
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Even when residual sugar (RS) described in Volume Sugar in the wine obtained by a natural end of the fermentation or by targeted Stopping Is maintained (either by cooling or by adding sulfur or alcohol). The residual sugar consists essentially of fructose (fruit sugar), because the glucose (dextrose) is converted quickly into alcohol and carbon dioxide as well as from non-fermentable sugars (see Pentoses ). The Sugar content (sweetness) can be regulated by law specified optional wine on the label: dry , medium-dry , sweet (Used to be semi-sweet) and sweet . In addition, there are also unofficial designations. At Sparkling wine (See below) are due to the carbon dioxide content of other residual sugar and sometimes other terms than that of still wines. Usually a wine contains, depending on the configuration or type of wine 4-50 g / l residual sugar, with certain Sweet wine this can be up to 250 g / l sites (at Tokay even 450 g / l). The residual sugar is the way in Aging or in bottles not degraded.
In ideal fermentation conditions (warm fermentation) a wine can ferment up to a residual sugar content of at least 0.7 g / l. A complete digestion to 0 g / l under natural conditions is not possible since in the wine always non-fermentable residues or from the Yeasts do not remain processable sugar. Therefore, a dry wine still contains a small amount of sugar. Wines containing less than 4 g / l are "completely fermented" (very dry). The content can also be Sweetening Be (the addition of sugar in various forms) increased in accordance with statutory provisions. The bottle can through the rest of sugar fermentation in the bottle is hit or unwanted Acetic acid and carbon dioxide are formed. This is supported by previous filtration (removal of yeast) or Pasteurization prevents. With a wine analysis, the total content of residual sugar g / l with the term Reducing sugar determined. By EU regulations wine regularized Sweetening of wine is also called residual sweet ceremony. As for the other ingredients in wine, see Total extract .