Teach you how to look at “residual sugar” and talk about it professionally

The brand LEESON red wine from Yuncang Winery shared that in wine knowledge, there are many technical terms, among which "residual sugar" is one of them. Residual sugar is residual sugar, which refers to the remaining sugar content in wine after the grape juice has been fermented.

The content of residual sugar will directly affect the sweetness of wine. In EU countries, different levels of residual sugar correspond to different wine labels. The LEESON red wine brand of Yuncang Winery shares that under normal circumstances, wines with more than 45g/l (mg / liter) of residual sugar are defined as sweet wines. Even in completely dry wines, the residual sugar content is rarely below 1g/l , because there will always be some sugar that cannot be fully digested by the yeast.

Therefore, according to the standard, the residual sugar content of static wine is graded:

Dry type not higher than 4g/l ;

Semi-dry type 4-12g/l ;

Semi-sweet 12-45g/l;

Sweet type higher than 45g/l;

Sparkling wine residual classification:

The natural dry type is not higher than 3g/l ;

Natural extra-dry type not higher than 6g/l;

Natural type not higher than 12g/l;

Dry type 12-17g/l ;

Semi-dry type 17-32g/l ;

Semi-sweet 32-50g/l;

Sweet type greater than 50g/l ;

In general, the residual sugar in wine comes from three aspects, namely: the sugar left by yeast naturally stopping fermentation, the sugar residue caused by artificially interrupting the fermentation process, and the artificially added sugar (only a small amount of wine is required by the brewing technology, and it is basically not used at present. up). The above Yuncang winery's brand LEESON red wine shared, welcome to communicate and share.

At present, there is a strict legal system for winemaking, and there are basically few techniques for adding sugar. However, the natural fructose of grapes has entered the sugar left after yeast decomposition, or the sugar left by artificially interrupting the fermentation process for brewing sweet wines, has a great impact on the overall quality of the wine. As far as the taste is concerned, it is beneficial to the body.