Residual sugar

Residual sugar refers to the sugar remaining in wine after it has undergone fermentation. It is often used in the wine industry to sweeten wines, although it can also be found in other food and drink products. The level of residual sugar can vary greatly, from less than 1 gram per liter to more than 200 grams per liter in some sweet wines.

Measurement

Residual sugar is typically measured in grams per liter. In the United States, the measurement is often given in percentage terms. The level of residual sugar in a wine can greatly affect its taste and quality. Wines with high levels of residual sugar are often sweet, while those with low levels are typically dry.

Fermentation

Fermentation is the process by which sugar is converted into alcohol by yeast. If the fermentation process is stopped before all the sugar is converted, the wine will contain residual sugar. The amount of residual sugar in a wine can be controlled by the winemaker through the fermentation process.

Sweetness of wine

The sweetness of a wine is determined by the balance of residual sugar and acidity. Wines with a high level of residual sugar can be sweet, but if the acidity is also high, the wine may not taste as sweet. The perception of sweetness is also affected by factors such as the wine's alcohol content, tannins, and temperature at which it is served.

Health effects

There is some debate about the health effects of residual sugar in wine. Some studies suggest that moderate consumption of wine with residual sugar may have health benefits, while others suggest that it may contribute to health problems such as obesity and diabetes.

See also

• Wine
• Fermentation
• Sugar

Residual sugar Resources
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