Residual sugar
From EncycloWine
Residual sugar (or RS) is the measure of the amount of sugars that remain unfermented in the finished wine.
Residual sugar
The amount of sugar left in the wine after alcoholic fermentation.
Residual sugar
The residual sugar is the percentage, by weight or volume, of the grape sugar that remains unfermented in the wine after the alcoholic fermentation stops.
Residual sugar
The amount of sugar remaining in the wine after fermentation.
Residual Sugar: Unfermented grape sugar in a finished wine.
Rich: Wines with generous, full, pleasant flavors, usually sweet and round in nature, are described as rich.
Residual Sugar: The natural sugars left in a wine after fermentation. The amount is usually expressed as a percentage of grams of sugar per liter of finished wine. Wines with less than one percent residual sugar are considered dry wines.
Residual Sugar: Grape sugar that remains unconverted in the wine after fermentation.
Smooth: The tactile sensation for a wine's lack of astringency.
Residual sugar
Sugar remaining in the wine after fermentation, often referred to by winemakers as "RS".
Rich
A descriptor of wines that offer an abundance of flavor, texture or other sensory perceptions.
Residual Sugar: Any sugar left in the wine after the fermentation is complete and the yeast have completed their life cycles and have died out. Sometimes residual sugar is desired, as in sweeter white wines or dessert wines.
residual sugar (RS), the amount of unfermented sugar left in a wine after fermentation is complete, usually measured in grams per litre (g/l) or per cent. A residual sugar level of less than 2 g/l (0.02 per cent) is imperceptible to most palates.
Residual sugar: The natural grape sugar left behind (usually by design) after the fermentation has finished. It is a characteristic of many modern white wines, usually pleasant though sometimes sickly sweet if overdone.
residual sugar: The sugar that is left in the wine after the completion of fermentation. Residual sugar may comprise both fermentable and non-fermentable sugars. Dry wines have less than 7 grams per litre of residual sugar.
Residual Sugar: Natural sugar remaining after second fermentation because it wasn't converted into alcohol. This is sometimes done intentionally in small amounts to add balance to a wine.
Residual Sugar - Sugar remaining in a wine after fermentation has concluded. These are usually natural grape sugars but can include added sugar in areas that allow chapitalization.
Residual Sugar
Residual sugar is the unfermented grape sugar in wine and is measured in grams per liter of wine. The more the residual sugar the sweeter the wine.
Rich
High flavor concentration with balanced astringency, alcohol and fruit.
Residual sugar - Also known as RS, the level of sugar that remains unfermented in a wine. See also sweetness of wine.
Reverse osmosis - A process used to remove excess alcohol from wine made from intentionally overripe grapes.
Residual sugar: Technical term for the natural sugar that remains in naturally sweet wines after the conversion of fruit sugars into alcohol.
Residual sugar: a measure of the sugar left in a wine after the alcoholic fermentation is completed and a key to the sweetness. More and more wineries are listing this on their back or front labels as an aid to the consumer.
RESIDUAL SUGAR: Unfermented grape sugar in a finished wine.
SULFITES: Naturally occurring component produced by the yeast during fermentation. Sulfites are found in nearly all wines.
TARTARIC ACID: The principal acid in wine.
Residual Sugar
Another statistic you might find on the back of a wine bottle. It refers to the amount of sugar left over after fermentation and is given in grams per litre. Below 2g/l, the wine will taste bone dry.
RESIDUAL SUGAR
Percentage, by weight or volume, of the unfermented grape sugar in a bottled wine.
Residual sugar (R.S.): Term commonly used in wine analysis referring to the content of unfermented sugar in a wine already bottled. Wine snobs often take on a knowing look, lowering their eyes slightly, and call it "the R.S." ...
Residual Sugar
The sweetness of a wine is decided by the level of residual sugar in the fermentation process. Residual sugar, or RS, is the measure of the amount of sugars that remain unfermented in a finished wine.
Residual Sugar Unfermented grape sugar in a finished wine. Adds sweetness and body.
Rich Describes full-bodied wines with generous flavors and a pleasing roundness.
Round Describes a mouthfeel that is smooth and harmonious, not rough or tannic.
Residual Sugar
Unfermented grape sugar in a finished wine. A technical term for the natural sugar that remains in naturally sweet wines after the conversion of fruit sugars into alcohol.
Sommelier ...
Residual Sugar:Unfermented grape sugar in a finished wine.
Resveratrol:Polyphenol found in grape skins and wine as well as in other foods such as peanuts, blueberries and cranberries.
Dry
Has no residual sugar or sense of sweetness. This doesn't mean all you taste is acid
Dusty
Usually applied to hot, country reds, in particular wines from the southern Rhone ...
So, if there is no residual sugar left in the wine after the fermentation process is completed, the wine will be called "dry". From dry, we move to semi-sweet or off-dry (very little residual sugar) and then to sweet wines.
balanceThe relationship of the components of the wine including alcohol, residual sugar, acid and tannin. When no one component stands out against the rest, the wine is said to be well-balanced, an indication of quality.
A wine low in residual sugar.
Earthy
A wine having mushroom and/or soil characters; alternatively it can be a descriptor for characteristics Brettanomyces imparts to wines.
Elegant
Typically well made, balanced, lighter bodied wines ...
The residual sugar concentration is higher than 50 grams per liter, and for the Muscatels, higher than 125 grams by litre.98 % of the French natural sweet wines are produced on the edges of Méditerranée.
Some things that may affect body include alcohol content, oak ageing, and residual sugar.
CLOYING - Used to describe wines that are much too sweet.
CLUMSY - A descriptor used for an unbalanced wine with too much alcohol, tannin, etc.
Finally, the last detail about the classification of Marsala is about sweetness, a quality which is defined by the quantity of residual sugar present in the wine.
America, where it can produce a flowery, fruity dry wine with high acid and low alcohol not unlike the german "Kabinett" version or a semi-dry style with some residual sugar similar to the german "Spätlese" version.
Refermentation, sometimes called secondary fermentation, is caused by yeasts refermenting the residual sugar present within bottled wine. It occurs when sweet wines are bottled in non-sterile conditions, allowing the presence of microorganisms.
Sweet can mean that there is residual sugar in the wine which gives a sweet flavor like sugar. This is true mostly of dessert wines like Port, Sauternes, sweet Muscat, and others.
The ripeness classification system communicates when the grape was picked, so it's an indicator of initial grape sugar levels not final bottled residual sugar levels.
When the desired alcohol content and residual sugar level are reached--in the case of Moscato, about 5.5 percent alcohol and 150 grams of residual sugar per liter--rapidly stop the fermentation process by chilling the wine.
Fermentation can continue until the wine is dry (without residual sugar), or be stopped at some mid-point to make wines at levels of sweetness ranging from the barest hint to extremely sweet.
Sometimes one wishes to finish a wine with some residual sugar left-Riesling, Gewürztraminer, Muscat Canelli and Chenin Blanc are among the grapes that lend themselves particularly well to this.
In cool areas the juice is high in acid and alcohol with a full-bodied fruity varietal palate, often leaving residual sugar, which will usually improve with age, developing honey and floral characteristics.
Chenin Blanc produces honeyed and somewhat floral wines that can be anything from bone dry, off-dry (with some residual sugar), to Botrytised sweet dessert wine.
Most varieties of Malvasia are derived from Malvasia Bianca which is characterized by its deep color, noted aromas and the presence of some residual sugar. The red varieties of Malvasia tend to make wines with pale, pinkish to light red color.
Dry wine is a result of the level of residual sugar remaining after fermentation. The level ranges from a full dry wine, where all sugar has been converted to alcohol, to a medium-dry wine that contains some residual sugar.
The French term for "dry" (meaning a wine without any residual sugar).
The exception is Champagne. No one wanted to admit to drinking sweet wines, so "Sec" is a term that was adopted for the sweetest style of Champagne.
Wines that are high in residual sugar and taste soft or viscous are called lush. Maceration During fermentation, the steeping of the grape skins and solids in the wine, where alcohol acts as a solvent to extract color, tannin and aroma from the skins.
Usually indicates the presence of residual sugar, retained when grape sugar is not completely converted to alcohol. Even dry wines, however, may have an aroma of sweetness, the combination of intense fruit or ripeness.
This French word literally means dry and when used to describe still (non-bubbly) wines, indicates that the wine has little if any residual sugar left after fermentation, meaning the wine is dry (not sweet).
Officially it is any wine with a residual sugar of at least 45g/l.
Medium sweet wines legally must have between 12 and 45g/l of residual sugar, according to the EU.
Semidulce (semi-sweet) Wine with a residual sugar content of between 30-50 grams per litre.
Semiseco (semi-dry) Wine with a residual sugar content of between 15-30 grams per litre.
Sweet: A term applied not only to wines with significant residual sugar, such as fortified or dessert wines, but also to those with intense, thoroughly ripe fruit flavors, ...
Often made in a number of styles with or without some residual sugar. It is the favored grape of the Anjou region of France and, although naturally a hard, acidic grape slow to mature, ...
Semi-sweet: Meaning that the wine has some residual sugar.
Separation: Involves emptying the cask to separate the wine from the marc (remains of the grapes).
Sherry: Fortified wine from a district in southern Spain, Jerez de la Frontera.
Sweet: One of the four basic tastes. Describes the presence of residual sugar and/or glycerine.
Tannin: Describes a dry sensation, with flavours of leather and tea.
Tart: Sharp-tasting because of acidity. See also 'Acidic.' ...
Dry
Not sweet. A fully dry wine contains no residual sugar. A wine in which the sugar content has been fermented out. Most table wines are dry, because dry wines work best in company with food.
Zuccheri Residui
Residual Sugar
Click to access Italian wine glossary pages: A B C D E F G I L M N O P Q R S T U V Z ...
Brut. A Champagne or sparkling wine style that is very dry, meaning little or no residual sugar.
Buttery. Descriptor often applicable to Chardonnay that has undergone malolactic fermentation; describes both texture and flavor attributes.
Sweet
Possessing a high level of residual sugar. Often found in Rieslings, Gewürztraminer, and dessert wines. Requires proper acidity for good balance.
T ...
" Usually seen on the label of modern efforts to produce traditional German quality wines in a new style without residual sugar, more closely approximating the French and Italian style of dry table wines.
Sweet wine with more than 17g of residual sugar
Tart :
Wine whose taste is similar to that of vinegar.
 See also: Wine, Grape, Sweet, Dry, White
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