Residual sugars in wine (g/l)

We recently received a question about residual sugars in wine, which seemed like a good reason to write a blog post about it.

Dessert wines are known for their sweet taste, which is caused by the residual sugars in the wine. These sugars can vary from a few grams to more than 100 grams per liter of wine. The more residual sugars there are in the wine, the sweeter the wine will taste.
The level of residual sugars in wine can also be an important factor in determining the quality of the wine. Too much residual sugar can lead to a heavy and syrupy taste that overpowers the other flavors in the wine.

In addition to the sweet taste, residual sugars also affect the texture of the wine. They can provide a fuller, richer taste and a higher viscosity. They also affect the shelf life of the wine. Due to the high sugar concentration, dessert wines can often be stored for years, provided they are stored properly. For example, some bottles of Eiswein can be stored for 50 to 70 years. The rule here is that the bigger the bottle, the better.

Residual sugars in wine refer to the sugars that are not completely converted to alcohol during fermentation. These residual sugars are an important factor in the taste and quality of a wine and can have a significant effect on the sweetness and mouthfeel of the wine.

During the fermentation process of grape juice, the sugars in the grapes are converted into alcohol and carbon dioxide by the action of yeast cells. If all the sugars are converted, a dry wine is created with little to no residual sugars. If there are any sugars left after fermentation, this results in a sweeter wine with a higher alcohol content.

Residual sugars in wine can be measured in different ways. One of the most common methods is to measure the residual sugar content in grams per liter (g/L). This gives an indication of how much sugar is still present in the wine after fermentation. For many of the wines we sell, the g/l is also filled in with the product information.
Another method is to measure the dry extract content, which represents the total dry matter content of the wine, including residual sugars, acids and minerals.

The amount of residual sugar in wine can vary from less than 1 g/L for dry wines to over 125 g/L for sweet dessert wines such as Beerenausles and Eiswein. The sweetness of a wine is not only determined by the residual sugar content, but also by the acidity and tannins in the wine. For example, a wine with higher acidity and tannins can still feel drier, even if there is more residual sugar present.

The use of residual sugars in wine can play an important role in the production of certain wine styles. For example, in Germany, the production of Riesling with residual sugars is a traditional practice known as “Prädikat”. This involves harvesting the grapes at a later time, when the sugar levels in the grapes are higher, in order to produce wines with higher residual sugars and sweeter flavors.

Alcohol is an important component of wine and can affect its sweetness. When grapes are fermented, the sugars in the grapes are converted into alcohol and carbon dioxide. The alcohol content of wine is determined by the amount of sugar in the grapes and the length of the fermentation process.

A higher alcohol content can increase the sweetness of the wine, as the alcohol can numb the taste buds. This makes the wine seem sweeter than it actually is. In addition, a higher alcohol content can change the texture of the wine, making it thicker and more syrupy.

Lower alcohol levels can reduce the sweetness of the wine, as the sugars in the grapes are not fully converted to alcohol. This can result in wines that are fresher and lighter in taste and seem less sweet.

In addition to alcohol content, there are other factors that can affect the sweetness of wine. For example, the ripeness of the grapes, the yeast strain used, and the temperature during fermentation can all affect the final sweetness of the wine.

Influence of acidity on sweetness