The sweetness of a wine is defined by the level of residual sugar (or RS) in the final liquid after the fermentation has ceased. However, how sweet the wine will actually taste is also controlled by factors such as the acidity and alcohol levels, the amount of tannin present, and whether the wine is sparkling. For example, a sweet wine such as a Vouvray can actually taste dry due to the high level of acidity, or a dry wine can taste sweet if the alcohol level is elevated. This article is about the alcoholic beverage. ... After fermentation has ended in the process of wine making, the residual sugar (or RS) is the measure of the amount of sugars that remain unfermented in the resulting wine. ... Fermentation typically refers to the conversion of sugar to alcohol using yeast. ... Functional group of an alcohol molecule. ... Tannins are astringent, bitter-tasting plant polyphenols that bind and precipitate proteins. ... Vouvray is a town 10 km east of Tours in the Indre-et-Loire département of France. ...

In recent decades, an increase in the population who only occasionally drink wine has led to an increase in the sweetness of many cheap wines, and as a result, medium and sweet wines have a perception among many drinkers of being of lower quality than dry wines. However, many of the world's great wines, such as those from Sauternes, Barsac or Tokaj, have a high level of residual sugar which is carefully balanced with additional acidity to produce a harmonious result. Sauternes is a commune of the Gironde département in France. ... Barsac is a town on the left bank of the Garonne river in the Gironde département in south west France. ... Tokaj cellar Tokaji, meaning of Tokaj in Hungarian, is used to label wines from the wine region of Tokaj-Hegyalja in Hungary. ...

Terms used to indicate sweetness of wine

The European Union lays down sweetness terms ^[1]

In Article 16 COMMISSION REGULATION (EC) No 753/2002 of 29 April 2002 the following terms may only be used on the labels of table wines, table wines with a geographical indication and quality wines psr, with the exception of the quality liqueur wines psr and quality semi-sparkling wines psr covered by Article 39(1)(b):

(a) sec, trocken, secco, asciuttto, dry, tør, ngqüy, seco, kuiva, droog or torrt, on condition that the wine concerned has a residual sugar content not exceeding: (i) 4 grams per litre; or (ii) 9 grams per litre, provided that the total acidity expressed as grams of tartaric acid per litre is not more than 2 grams below the residual sugar content;

(b) demi-sec, halbtrocken, abboccato, medium dry, halvtør, glßngqoy, semiseco, meio seco, adamado, puolikuiva, halfdroog or halvtorrt, on condition that the wine concerned has a residual sugar content in excess of the maximum set at (a) but not exceeding: (i) 12 grams per litre; or (ii) 18 grams per litre, where the minimum total acidity has been set by the Member State under paragraph 2;

(c) moelleux, lieblich, amabile, medium, medium sweet, halvsød, glßcktjoy, semidulce, meio doce, puolimakea, halfzoet or halvsftt, on condition that the wine concerned has a residual sugar content higher than the maximum set at (b) but not more than 45 grams per litre;

(d) doux, süss, dolce, sweet, sød, cktjüy, dulce, doce, makea, zoet or sftt, on condition that the wine concerned has a residual sugar content of at least 45 grams per litre.

Sparkling wines have different ratings. Here are the terms in Cava - Champagne has French translations of the same in the same bands: ^[2]

Brut Nature - (no added sugar) up to 3 g per litre

Extra Brut - up to 6 g per litre

Brut - up to 15 g per litre

Extra seco - between 12 and 20 g per litre

Seco - between 17 and 35 g per litre

Semi-seco - between 33 and 50 g per litre

Dulce - more than 50 g per litre

...................................

The region of Tokaj-Hegyalja in Hungary has a more graduated terminology to describe Tokaji Aszú dessert wines: Tokaj is a historic wine region located in present-day Northeastern Hungary and Southeastern Slovakia (see Tokaj). ... Tokaj cellar Tokaji, meaning of Tokaj in Hungarian, is used to label wines from the wine region of Tokaj-Hegyalja in Hungary. ...

Within the United States wine industry the sweetness of must and wine is measured in degrees brix. Must is the juice of freshly pressed grapes, prior to fermentation into wine. ... Brix Flight Brix Flight is a 14 year old who is wishing to become famous one day. ...

Historical Means of Sweetening wine

In Vintage: the story of Wine Hugh Johnson details several methods that have been used throughout history to sweeten wine. The most common way was to harvest the grapes as late as possible. 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 their sugar. In Crete a similar effect was achieved by twisting the stalks of the grape bunches to deprive them of sap and letting them dry on the vine - a method that produced passum and the modern Italian equivalent, passito. Hugh S. Johnson on the cover of Time Hugh Samuel Johnson (1882 - 1942) was an American soldier and public administrator. ... A sculpture of Virgil, probably from the 1st century AD.  It should be possible to replace this fair use image with a freely licensed one. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... For other uses, see Roman Empire (disambiguation). ... Ancient Greece is the term used to describe the Greek_speaking world in ancient times. ... For the famous World War II battle, see: Battle of Crete For other uses, see Crete (disambiguation). ... Passum was a style of raisin wine (wine from semi-dried grapes) apparently developed in ancient Carthage and transmitted from there to Italy, where it was popular under the Roman Empire. ...

Stopping the fermentation also enhanced a wine's potential sweetness - the German method Süssreserve. In ancient times this was achieved by submerging the amphoras in cold water till winter.^[3] A similar concept is achieved today with the use of modern technology in cold stabilization. Süssreserve is a winemaking technique in where a winemaker keeps a portion of the unfermented juice to be added later as a sweeting agent. ... Amphoræ on display in Bodrum Castle, Turkey An amphora is a type of ceramic vase with two handles, used for the transportation and storage of perishable goods and more rarely as containers for the ashes of the dead or as prize awards. ... Cold stabilization is a process used in winemaking to reduce tartrate in wine. ...

Wine can also be sweetened by the addition of sugar in some form after fermentation is completed. In Roman times this was done in preparing mulsum, wine freshly sweetened with honey and flavoured with spices, used as an apéritif, and also in the manufacture of conditum, which had similar ingredients but was matured and stored before drinking. The eating and drinking habits of the Romans changed over the long (over 1000 years) duration of their ancient civilization. ...

Footnotes

1. ^ See European Union COMMISSION REGULATION (EC) No 753/2002 of 29 April 2002 web site
2. ^ See Warren Edwardes' Blog
3. ^ Hugh Johnson, Vintage: The Story of Wine pgs 70-71. Simon and Schuster 1989