The sugar in wine after the addition of the dosage.
Sugar that remains in wine after the fermentation process is complete. The less residual sugar a wine contains, the drier it is.
A measure of the sugar left in a wine after the fermentation is complete. Roughly how sweet (or dry) a wine should taste.
The amount of sugar remaining in a wine after fermentation. For most dry wines, the residual sugar is so low that it is below the threshold of most people's ability to taste.
The amount of sugar left in the wine after alcoholic fermentation. Residual sugar may be the result of high must weight, or the termination of fermentation before all the sugar has been converted into alcohol with the addition of sulphur or spirit. The vast majority of wines have less than 2 g/l. Sweet wines obviously have more, some reaching amazing levels - up to 480 g/l has been recorded.
During fermentation, there is an amount of sugar that is not converted. This remains behind in the wine and is known as residual sugar.
natural sugars in a grape which are not transformed into alcohol, resulting in a sweet wine
Grape sugar left behind after fermentation.
Sugar remaining in a wine after fermentation has concluded. These are usually natural grape sugars but can include added sugar in areas that allow chapitalization. Wines with less than 1% of residual sugar are considered dry wines.
Unfermented natural grape sugar that contributes sweetness to a finished wine. Can be unpleasant and cloying if overdone, or with the wrong type of wine.
sugar that remains in a finished wine because it was not fermented out.
Sugar left in wine after fermentation and bottling.
The quantity of natural grape sugar remaining unfermented in the finished wine. Measured in grams of total sugars per liter, residual sugar usually ranges between 1 g/l and 25 g/l. Wines with a RS less than 2 g/l are described as dry, although wines with much higher levels may taste dry because the sweetness is offset by high acidity or possibly by bitterness from tannins.
(RS), the amount of unfermented sugar left in a wine after fermentation is complete, usually measured in grams per litre (g/l) or per cent. A residual sugar level of less than 2 g/l (0.02 per cent) is imperceptible to most palates. Although acidity counterbalances residual sugar, most wines with 25 g/l (2.5 per cent) residual sugar taste distinctly sweet.
The sugar which has not been turned into alcohol and is left behind after the fermentation process may be the result of high must weight or the termination of fermentation before all the sugar had a chance to turn to alcohol.
Natural sugar in wine that either wasn't converted to alcohol (see fermentation) or was added back in. All wines, even dry wines have some residual sugar, but if the level is below .5% we can't taste it. The sweetness begins to become noticeable as it approaches 1%, and some wines are bottled at very high levels of sugar, for instance some late harvest wines may be over 20% sugar. Winemakers can stop the fermentation to make sweet wine, or the alcohol will stop the fermentation if it is high enough to kill the yeast. Sweet wines may also be made by fermenting the wine dry and adding back grape juice to sweeten it up.
The amount of sugar not converted to alcohol during fermentation that indicates a wineâ€™s relative sweetness.
Unfermented grape sugar in a finished wine.
The amount of sugar remaining in a wine that has not been converted into ALCOHOL when FERMENTATION stops. Less than 2g/l is imperceptible. Some sweet wines will have upwards of 25g/l.
The sugar left remaining in its natural form in the wine after fermentation. This sugar has not been fermented to alcohol and is therefore residual. In Australia it is not permitted to add sugar to table wines with the exception of sparkling wine. All residual sugar in wine is derived from the grape.
Unfermented natural grape sugar left in a wine after fermentation has stopped.
The sugar not converted to alcohol during fermentation. This is what produces the perceived sweetness or dryness (lack of residual sugar) in a wine.
The remaining grape sugar in a wine after fermentation has occurred.
This is a term that means either sugar was added after fermentation or sugar that did not ferment during the process and can leave the wine with a sweet taste.
Technical term for the natural sugar that remains in naturally sweet wines after the conversion of fruit sugars into alcohol.
The amount of sugar left in a wine at bottling.
the grape sugars left in a wine after fermentation is completed.
Also known as RS, the level of sugar that remains unfermented in a wine. See also sweetness of wine.
Sugar that remains in the wine after the fermentation has stopped or is then added as grape must.
a measure of the sugar left in a wine after the alcoholic fermentation is completed and a key to the sweetness. More and more wineries are listing this on their back or front labels as an aid to the consumer.
Percentage, by weight or volume, of the unfermented grape sugar left in a bottld wine.
A measurement, usually by weight or volume, of the amount of unfermented grape sugar remaining in a wine. Dessert wine will have a high level of residual sugar, whereas a dry table wine will have little to no residual sugar.
Unfermented sugar that remains in a finished wine.
The measure of natural grape sugar left in the wine after fermentation. Wines are often placed in 3 categories of sweetness: dry, medium-dry, sweet. A wine below 0.8% is considered dry.
A measurement, usually expressed in degrees of Brix, of the amount of grape sugar remaining in a wine after fermentation is completed. Dry wines have little or no residual sugar; dessert wines have much residual sugar.
The natural sweetness of a wine, produced from the sugar not converted to alcohol during fermentation.
Term commonly used in wine analysis referring to the content of unfermented sugar in a wine already bottled. Wine snobs take on a knowing look, lowering their eyes slightly, and call it "the RS."
Natural grape sugar left in the wine by stopping the fermentation process prior to the wine becoming totally dry.
The amount of unfermented sugar left in a wine after fermentation is complete, usually measured in grams per liter. A residual sugar of 2 g/l is imperceptible to most palates whereas a wine with residual sugar of 25 g/l, even though it is balanced by acidity, is distinctly sweet.
Sugar that remains in wine after fermentation. A small amount of sugar invariably remains in even dry wines -- usually 1 to 2 grams per litre (.037 to .074 oz per US quart, .044 to .088 oz per UK quart) -- whereas sweet wines may contain 200 to 300g/l (7.4 to 11.1 oz/US qt or 8.9 to 13.3 oz/UK qt) or more. When the amount of residual sugar is insufficient for the style of wine, sweeteners are frequently added.
The amount of sugar left in the mead after the fermentation is complete. In wines, fermentation eventually stops when all the available sugar has been used up or when the concentration of alcohol reaches a point where further yeast growth is inhibited. Residual sugar that remains gives the mead its sweetness.
Percentage, by weight or volume, of the unfermented grape sugar in a bottled wine (see also sweet).
Residual sugar (or RS) is the measure of the amount of sugars that remain unfermented in the finished wine.