Residual sugars: nmpl. When grape juice turns into wine during fermentation, its sugars turn into alcohol. But depending on the sugar content at the start, not all of them are processed. In the case of sweet wines with a high concentration of sugar (up to 300 to 400 g per litre), part of these remains intact: this is called residual sugar.
A sweet or syrupy wine can contain 100 to 200 g of residual sugar per bed...
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