24 July, 2014
It is 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 have more, some reaching amazing levels – up to 480 g/l has been recorded.