Residual sugars: locut. Residual sugars (SR) are the sugars (glucose + fructose) still present in the wine after fermentation. They were therefore left intact by the yeasts which convert (fermentable) sugars into alcohol. Non-fermentable sugars such as arabinose (pectin sugar) and xylose (wood sugar) present in wine in very small quantities (from 0,5 to 1,7 g / l) constitute part of the residual sugars.
Residual sugars and types of wines: A wine containing ...
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