Sugar/Sweetness

Question 1

What is the typical amount of residual sugar in dry, sauternes, and PX sherry?

Answer 1

Dry- 2-3 g/l
Sauternes- 150 g/l
PX Sherry- 450 g/l

Question 2

For dry wines, what is the EU classification of sweetness levels?

Answer 2

Up to 4g/l- 9g/l , provided total acidity not more than 2g/l below RS content

Question 3

For med dry wines, what is the EU classification of sweetness levels?

Answer 3

More than 4g/l - up to 12

Question 4

For med/med sweet, what is the EU classification of sweetness levels?

Answer 4

More than 12, not exceeding 45 g/l

Question 5

For sweet wines, what is the EU classification of sweetness levels?

Answer 5

At least 45 g/l

Question 6

What is glycerol?

Answer 6

• 3rd most abundant element in grape after water and alcohol
• derived from sugar in grapes and wines made from carbonic maceration

Question 7

What does glycerol contribute?

Answer 7

Smoothness, fullness of body
Slightly sweet taste

Question 8

What are phenolics?

Answer 8

-compounds in grapes from skins, stems, seeds
- anthocyanins
-tannins