Residual sugar: Difference between revisions
Created page with "'''Residual sugar''' (often abbreviated RS) refers to the quantity of unfermented sugars that remain in a wine after fermentation has been completed or deliberately halted. These sugars, mainly glucose and fructose, contribute to the wine’s perceived sweetness, though their sensory impact depends on the interplay with acidity, alcohol, and other structural elements of the wine<ref>Jackson, ''Wine Science: Principles and Applications'', 5th ed., Academic Pre..." |
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== Role in wine style == | == Role in wine style == | ||
Residual sugar is one of the key parameters defining a wine’s style. In dry table wines, RS levels are very low, allowing the grape’s varietal character and structure to dominate. In semi-sweet or medium styles, modest sugar can balance high [[acidity]], as in certain German | Residual sugar is one of the key parameters defining a wine’s style. In dry table wines, RS levels are very low, allowing the grape’s varietal character and structure to dominate. In semi-sweet or medium styles, modest sugar can balance high [[acidity]], as in certain German [[Riesling]] or [[Chenin blanc]] wines. In fully [[sweet wines]], RS provides richness and viscosity, often in harmony with elevated acidity to avoid cloyingness<ref>Jackson, ''Wine Science: Principles and Applications'', 5th ed., Academic Press, 2020.</ref>. The perception of sweetness is therefore relational: a high-alcohol, low-acid wine with moderate RS may taste sweeter than a high-acid wine with considerably more sugar. | ||
== Winemaking factors == | == Winemaking factors == | ||