![]() ![]() This is why many sweet wines have less alcohol than dry wines! A great example of this is German Riesling, which has about 8–9% alcohol by volume (ABV) if it’s sweet and 10–11% ABV when it’s dry. ![]() COPPOLA WINE RATINGS FREEGet the Wine 101 Course ($50 value) FREE with the purchase of Wine Folly: Magnum Edition. When the yeast is is stopped by a winemaker (often by rapid chilling) sugar remains and alcohol is lower. When the yeast is able to eat up all the sugar the result is a dry wine – higher in alcohol content and low in sugar. Grapes contain fruit sugars (fructose and glucose) and the residual sugar is what’s left after yeast has chomped on those sugars.ĭuring winemaking, yeast eats up sugar and makes ethanol (alcohol) as a by-product. That means the sugar in wine is what remains after grapes have gone through the winemaking process. The sugar in wine is called “Residual Sugar” or RS. ![]() How Did This Pesky Sugar End Up In My Wine? Many readers asked for a more detailed explanation in terms of calories and tips! How Much Sugar in Wine? This article is a followup response to Sugar in Wine, The Great Misunderstanding. There are tons of reasons to ask: Is there Sugar in wine? And the answer is Yes… and No! Some wines have no sugar, and others have a lot (sometimes twice as much as Coca-Cola!) Let’s break it down with some charts to figure out sugar levels in wine. ![]()
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