Term that denotes absence of fermentatable sugar, as in a dry wine; complete fermentation.

A wine that has completed fermentation and has less than 7.5 grams per litre of dissolved sugar remaining is said to have fermented to dryness. The absence of residual sugar (sweetness) in a wine leads to a dry rather than sweet finish.

Dryness is a property of alcoholic beverages that describes the lack of a sweet taste. This may be due to a lack of sugars, the presence of some other taste that masks sweetness, or an underabundance of simple carbohydrates that can be converted to sugar by enzymes in the mouth (amylase in particular). The term "dry" may be applied to types of beer, wine, distilled spirits, or any other form of alcoholic beverage.

A climatic cause of disease which can manifest with symptoms such as a dry throat, dry mouth, dry nose, dry lips, dry skin, dry stools and/or scanty urination.

the condition of not containing or being covered by a liquid (especially water)

The state of being dry. See Dry.