residual sugar

100 examples (0.04 sec)
  • Dry wine, for example, has only a small amount of residual sugar.
  • It can be made into a dry style or one with a moderate residual sugar level.
  • Because it contains no residual sugar, it is no sweeter than any other vinegar.
  • It must contain no more than 4g/l of residual sugar.
  • From there, the must can be fermented dry or stopped with the wine having a higher level of residual sugar.
  • The new style for white wines is a more pronounced oak taste with some residual sugar.
  • Muscadet wines are often light bodied and almost always dry with very little, if any residual sugar.
  • This leaves a certain amount of residual sugar which influences the sweetness level of the wine.
  • Sometimes the fermentation may halt leaving in the wine some residual sugar, so two wine types are possible - dry and semi-dry.
  • While recioto are typically sweet with high levels of residual sugar, the must can be allowed to ferment completely dry.
  • There is no regulation on the exact amount of residual sugar that the wine needs to have.
  • On wine labels, German wine may be classified according to the residual sugar of the wine.
  • This process typically left the wine with noticeable amounts of residual sugar.
  • Fermentation is then stopped early through the use of sulphur to allow the wine to retain a high level of residual sugar.
  • It is produced from grapes that fully reached and exceeded their maturity, hence the high residual sugar content.
  • Only the occasional sweet rarity, made from extremely ripe grapes, kept any residual sugar.
  • Often, the same producer will have another wine from the same appellation with less residual sugar without the SGN designation.
  • The longer the grapes are allowed to dry and desiccate, the higher the resulting residual sugar levels will be in the wine.
  • The resulting wine is left with a high level of residual sugar because most strains of yeast cannot reproduce at such a high alcohol level.
  • The sweetness of wines is determined by the amount of residual sugar left in the wine after the fermentation process.
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How residual sugar gets used