17. Specific Options for Producing Wines with Residual Sugar

Question 1

What are the key ways of producing wines with residual sugar?

Answer 1

1. concentrating the sugar in the grape must
2. stopping the fermentation before dryness
3. blending in a sweetening component to the wine

Question 2

What factors are at play when determine which method of sweet wine production is used?

Answer 2

1. style, quality and price of the wine that the winemaker wants to make
2. the climate of the vineyard site (for different methods of concentrating the grape must)
3. the local wine legislation

Question 3

What is the ultimate goal during sweet wine production?

Answer 3

• balance residual sugar and acidity, with flavour concentration appropriate for the level of sugar

Question 4

What are the different sweetness categories and associated residual sugar content

Answer 4

Dry >4g/l But can go as high as 9 if tartaric acid not > than 2g
less than RS

Med Dry 4g - 12g/l But can go as high as 18 if tartaric acid not > than 10g
less than RS

Med 12g - 45g /l (sometimes called med sweet)

Sweet >45g/l

e.g a wine can be labelled “Dry” if it has 9g/l res sugar, as long as it has 7g/l total acidity.