The unfermented sugar in a wine present after fermentation at bottling. Low levels (dry wines) can be as low as 4 grams per litre (0.04%) or as high as 180 grams/litre (18%) or higher in some German Trockenbeerenauslese wines and Eisweins.
© 2009 WINES.COM All rights reserved.
Database used with permission of Vintage Wine Lover’s Software.
You must be logged in to post a comment.