The use of Süssreserve results in a different composition of sugars in the wine in comparison to residual sugar from arrested fermentation. Grape must contains mainly the sugars glucose and fructose. When wine ferments, glucose is fermented at a faster rate than fructose. Thus, arresting fermentation after a significant portion of the sugars have fermented results in a wine where the residual sugar consists mainly of fructose, while the use of Süssreserve will result in a wine where the sweetness comes from a mixture of glucose and fructose. Der er forskel på hvordan man fremstiller mousserende vin, men ligeså på sødme- og tørhedsgraden i de færdige bobler man køber. I champagne er en af de sidste procedurer i vinens tilblivelse, at man tilsætter en smule ekstra vin og sukkerblanding. Denne tilpasning af champagnen sker først efter andengæringen, som i øvrigt er den del af fremstilling der danner de kraftige og store bobler i champagne. In Spain, the rules applicable to the sweet and fortified Denominations of Origen Montilla-Moriles and Jerez-Xérès- Sherry [12] [13] are:

Franciacorta fra Italien er lavet på samme måde som Champagne, og den ligner i tørhedsgrad, generelt en brut. Område: Lombardiet/Italien. Even among the driest wines, it is rare to find wines with a level of less than 1 g/L, due to the unfermentability of certain types of sugars, such as pentose. By contrast, any wine with over 45 g/L would be considered sweet, though many of the great sweet wines have levels much higher than this. For example, the great vintages of Château d'Yquem contain between 100 and 150 g/L of residual sugar. The sweetest form of the Tokaji, the Eszencia, contains over 450 g/L, with exceptional vintages registering 900 g/L. Such wines are balanced, keeping them from becoming cloyingly sweet, by carefully developed use of acidity. This means that the finest sweet wines are made with grape varieties that keep their acidity even at very high ripeness levels, such as Riesling and Chenin blanc. Moscato d’Asti, som i øvrigt er en frizzante og således kun en halv-mousserende vin, er typisk sød som i kategorien dolce. Område: Piemonte/Italien. Commission regulation (EC) No 607/2009 of 14 July 2009 laying down certain detailed rules for the implementation of Council Regulation (EC) No 479/2008 as regards protected designations of origin and geographical indications, traditional terms, labelling and presentation of certain wine sector products Denne afsluttende proces i tilblivelsen af den bedste champagne kalder man dosage. Det er sødmen i dosage, der er med til at afgøre hvorvidt den endelige champagnes tørhed og sødmegrad. Brut zero er knastør, og doux er helt sødVintage: The Story of Wine, a book authored by British wine writer Hugh Johnson, presents several methods that have been used throughout history to sweeten wine. The most common way was to harvest the grapes as late as possible. [2] This method was advocated by Virgil and Martial in Roman times. In contrast, the ancient Greeks would harvest the grapes early, to preserve some of their acidity, and then leave them in the sun for a few days to allow them to shrivel and concentrate the sugar. In Crete, a similar effect was achieved by twisting the stalks of the grape to deprive them of sap and letting them dry on the vine—a method that produced passum and the modern Italian equivalent, passito. [2] In Canada, the wine industry measures wine sweetness as grams of sucrose in 100 grams of grape juice or grape must at 20°C in degrees Brix. [10] Czech Republic and Slovakia [ edit ]

Semi secco betyder, at vinen har et højere niveau af sukkerindhold (32-50 g pr liter vin). Hvad betyder Seco / Secco? O. Reg. 406/00: RULES OF VINTNERS QUALITY ALLIANCE ONTARIO RELATING TO TERMS FOR VQA WINE under Vintners Quality Alliance Act, 1999, S.O. 1999, c. 3". Government of Ontario. July 24, 2014 . Retrieved December 26, 2013. Sec betyder, at vinen har et højere niveau af sukkerindhold (17-32 g pr liter vin). Hvad betyder Non dosage? Brut zero betyder, at der ingen restsukker er i vingen og at den er knastør. Hvad betyder Brut nature? Det kan uden tvivl være nyttigt og kende forskellen på f.eks. brut, sec og demi sec, men før vi kommer dertil, vil jeg lige tage dig bagom de lystige bobler for en kort stund. Vidste du, at en mousserende vin kan gå fra knastør til meget sød?Er du på udkig efter en flaske mousserende vin hos den lokale vinpusher eller i en online vinbutik? Måske du ikke lige husker, eller ved - hvad de forskellige betegnelser for de skønne bobler dækker over? Fortvivl ej, her i artiklen får du den ultimative guide til bobler, og deres mange betegnelser…

Når det kommer til den massive sødme i kransekage, bør den matches af med selvsamme sødme, og man bør vælge en flaske søde bobler - sec, demi sec eller doux er god champagne til kransekagen nytårsaften! In Hungary, Tokaj wine region (also Tokaj-Hegyalja wine region or Tokaj–Hegyalja) has a more graduated terminology to describe Tokaji Aszú dessert wines: [ citation needed] MinimumArchibald, Anna (July 20, 2020). "The Disturbingly Long History of Lead Toxicity in Winemaking". Wine Enthusiast . Retrieved December 22, 2020. A half bottle of Sauternes from Château d'Yquem, which produces one of the world's most famous and expensive sweet wines

Extra sec betyder, at vinen har et mellemniveau af sukkerindhold (12-17 g pr liter vin), og er tørrere end sød, men sødere end tørre. Hvad betyder Extra dry? Extra seco betyder, at vinen har et mellemniveau af sukkerindhold (12-17 g pr liter vin), og er tørrere end sød, men sødere end tørre. Hvad betyder Extra sec? Demi sec betyder, at vinen har et højere niveau af sukkerindhold (32-50 g pr liter vin). Hvad betyder brut? Doux betyder, at vinen har det højeste niveau af sukkerindhold (mere end 50 g pr liter vin), og er meget sød. Doux mousserende vin er gode til desserter. Hvad betyder Demi sec?Stopping the fermentation also enhanced a wine's potential sweetness. In ancient times, this was achieved by submerging the amphorae in cold water till winter. [2] Among the components influencing how sweet a wine will taste is residual sugar. It is usually measured in grams of sugar per litre of wine, often abbreviated to g/L or g/L. Residual sugar typically refers to the sugar remaining after fermentation stops, or is stopped, but it can also result from the addition of unfermented must (a technique practiced in Germany and known as Süssreserve) or ordinary table sugar.