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Residual sugar - Wikipedia, the free encyclopedia Residual sugar (or RS) is the measure of the amount of sugars that remain unfermented in the finished wine. Residual sugar is usually measured in grams of sugar per litre of wine. Residual sugar typically refers to the sugar remaining after fermentation stops, but it can also result from the addition of unfermented must (a technique practiced in Germany and known as süssreserve) or ordinary table sugar. en.wikipedia.org /wiki/Residual_sugar   (274 words)

departments - WineMaker Magazine: Measuring Residual Sugar: Techniques Residual sugar can be either sugars that the yeast did not ferment or sugar that the winemaker added after the wine fermented, or both. Residual sugar concentration is a measure of the amount of sugar solids in a given volume of wine following the end of fermentation and any sugar addition when making a sweet wine. The residual sugar concentration is determined by the amount of titrate used in titrating the wine sample compared to titrating a water sample. www.winemakermag.com /departments/190.html   (2289 words)

KotMF: Sugar in Brewing It is derived from sugar beets or sugar cane that are crushed and dissolved in water. Lighter brown sugars are more commonly used in beermaking than darker ones, as the richer molasses flavors in the darker sugar tend to mask the bases flavors of the beer, but both have their place. Residual Sugar: The amount of sugar, both fermentable and unfermentable, left in a beer after fermentation is complete or permanently halted by stabilization. kotmf.com /articles/sugar.php   (3897 words)

GermanWine.de - Archiv: Residual sugar When fermentation is completed, the wine is usually completely dry (trocken), because the yeast has converted all of the sugar into CO and alcohol. By volume the yeast is "exhausted" and no longer able to convert sugar into CO and alcohol. Some of the original, natural sugar will remain in the wine - this is called residual sugar. english.germanwine.de /residualsugar.98.html   (93 words)

[No title] Residual sugar in a wine which contains less than 16 % alcohol creates a substrate for possible yeast growth, making the wine potentially unstable or liable to re-ferment in the bottle. Using the reducing sugar measurement, wine below 0.2% are generally considered stable in regard to the possibility of re-fermentation in the bottle. At the point most of the residual sugars present are pentoses which are unfermentable by saccharomyces yeast. www.liquidpartyworks.com /wisdom/dry_wine.shtml   (544 words)

Production of Sweet Wines - DiWineTaste This quantity of non fermented sugar - and therefore kept - represents the residual sugar and the higher this quantity, the higher the relative perception of sweetness. Like we already said, the quantity of residual sugar is determined by what it is left at the end of alcoholic fermentation, at least, this is what should happen in theory. The unripe berry is rich in acid and poor in sugar, and this conditions changes with the ripening process in which the quantity of acid diminishes whereas the sugar is increased. www.diwinetaste.com /dwt/en2004106.php   (2368 words)

British Sugar The international trade in sugar is dominated by raw sugar which in the vast majority of cases requires further processing before it is considered suitable for human consumption. The Lomé arrangements followed a prior Commonwealth Sugar Agreement to which the United Kingdom had been a party before entry to the EU; the refining of most ACP and EBA sugar (about 1.1 million tones) is undertaken in the United Kingdom by Tate and Lyle. British Sugar is widely acknowledged as the most efficient beet sugar processor in the EU and amongst the most efficient in the world. www.britishsugar.co.uk /IsolatedStorage/94175874-67b5-4c33-9f38-380233f14049/RenderSystem/Gateway/Core/RVE91406890eb844fc5912fd539ff5f733b,,.aspx   (1145 words)

Worlds of Wine: So, you like your wine dry Wine is produced by fermentation, which transforms the sugar in the grape juice into alcohol: as the juice ferments, the sugar level falls and the alcohol level rises. If all the sugar is fermented out and the finished wine has no residual sugar it's called "dry." Wines that contain a little residual sugar can be called "off-dry" or "semi-sweet," and wines with more sugar fall into the "medium" and "sweet" categories. The LCBO sugar code - those numbers from 0 to 30 and higher on the shelf labels - is based on the percentage of residual sugar in the wine. www.worldsofwine.com /articles/000045.html   (814 words)

Brewing wine with Specific Gravity hydrometer: wine for diabetics To determine the residual sugar content (sugar + extract), the alcohol must be removed by boiling, otherwise the result will be inaccurate. For example, if the hydrometer reads 1003 degrees, then the residual sugar will be 6 grammes of sugar per litre, (1003 - 1000 x 2). Wine containing lots of extract compensates for the lack of residual sugar, and has a good flavour and shelf life. www.thehydrometer.com /sg-hydrometer_diabetics.htm   (220 words)

Dessert Wines Today Bad memories linger and the prejudice equating residual sugar with inferior quality wines lacking flavor complexity can doubtlessly be traced to early unpleasant encounters many of us have had with sweet but characterless jug wines. Drying grape bunches to increase their concentration of sugar, either by hanging them from rafters in sheds or by laying them on mats or trays exposed to the sun, is a technique that has been used throughout the Mediterranean basin for centuries. Finally, residual sugar can result from a very rare and unusual set of climatic conditions that causes some very ripe grapes to freeze on the vine. www.beveragebusiness.com /bbcontent/art-arch/sblock07.html   (1860 words)

Wine Essences (Part 1) The percentage of alcohol is. The higher the percentage of alcohol, generally the lower the sugar content and the dryer the wine. Residual sugar can be less than.5% (bone dry - the threshold of detection for most people) to as much as 20% (or even more!) in a late harvest dessert wine. Sugar is also sometimes used to disguise (hide) defects in lesser quality wines (avoid any label that says “Serve very cold”). www.beekmanwine.com /prevtopm.htm   (1462 words)

Preston Premium Wines - Red Wines Cooler than normal temperatures in late spring and early summer slowed the ripening and delayed harvest by one week. But, the thinner crop and cool nights in late September helped preserve the acids, resulting in an excellent sugar and acid balance. By keeping our crop yield low, we were able to produce outstanding fruit that is perfectly balanced between the sugar and acid levels. www.prestonwines.com /red   (802 words)

Gewurztraminer Wine: Smell, Aromas, Taste The high residual sugar in late-harvest Gewürztraminer masks Terpenes quite effectively, but a decent expression of the compounds is essential to discovering the “typical” character of the classic versions. Wine that is fermented until it is dry, meaning that all the sugar is converted to alcohol and carbon dioxide during the fermentation process. The conversion of sugar to alcohol and carbon dioxide by yeast. www.chiptin.com /wine/gewurztraminer/food/smell_taste.htm   (2801 words)

Wines of Germany | Home Cellar | Pyramid of Ripeness Categories These ripenss categories are determined by the sugar content in the grapes, which is measured in degree Oechsle. In fact, they are independent of residual sugar (sweetness) in the wine, which is determined by the winemaker guiding the fermentation, which is the process of transforming the natural sugar of the grapes into alcohol in the wine and carbon dixoide. Nevertheless, these wines may be chaptalized (Chaptalization: sugar is added to the juice before fermentation to increase the alcohol level after fermentation, commonly used in all wine producing regions of the world). germanwineusa.com /home_cellar/ripeness.php   (739 words)

Saccharum officinarum A distinction must be made between sugar-factory bagasse and the residual pressed cane stalk from small-scale panela production or cane fractionation for animal feed. Many older boilers in sugar mills operate at less than 50% efficiency and there is scope for increasing the availability of bagasse for other uses besides fuel. This is particularly appropriate at the sugar mill where there is usually surplus steam and the necessary technical knowledge and equipment are also available. www.fao.org /ag/AGA/AGAP/FRG/AFRIS/DATA/552.htm   (796 words)

feature - WineMaker Magazine: Troubleshoot a Stuck Fermentation The residual sugar levels in wine range from almost nothing to about 10 percent, so there is plenty of room to suit your taste. Kits for measuring residual sugar are readily available and were developed for measuring sugar levels in blood and urine. One is a chemical test in which sugars are oxidized by something that changes color and measures all reducing sugars, both hexoses and pentoses. www.winemakermag.com /feature/75.html   (2507 words)

Wine Press Northwest: Northwest wine features The wines were judged in flights of residual sweetness from 6 percent up to the mid-20s. When you consider the average fruity riesling wine is in the 2 to 3 percent residual sugar category, it's easy to understand that these were the sweetest of the sweet. Late-harvest wines are from grapes that have been allowed to hang on the vine to concentrate the sugars and can range in residual sweetness from 4 percent and up. www.winepressnw.com /features/story/4842832p-4779988c.html   (1621 words)

Glycemic Index Forum / Sugar Busters Forum > Whole Wheat Bread The key is to provide just enough sugar for the yeast-beasts to consume, but not so much that there is a lot of residual sugar left in the finished product. I've wondered just how much residual sugar is left in the bread after the yeast has a chance to work on it. The yeast uses this sugar in the same way it uses the glucose in white sugar... www.sugarbustersforum.com /forum/lofiversion/index.php/t1668.html   (1014 words)

Aunt Hatties Sugar Free Bread The residual sugar in the finished product that we produced and had analyzed was less than allowable amount by law to be called "sugar free"; thus the claim we are making is completely legal. During the fermentation process, sugar is formed when the starches in the flour / bread are converted to some simple sugars. This residual amount CAN be an issue depending on if the remaining residual sugar content is too high thus not allowing a "sugar free" claim. www.holsumaz.com /breads-sugar-free.php   (826 words)

Parducci Wine Estates - FAQ's   (Site not responding. Last check: 2007-10-22) Alcohol is generated from the yeast metabolizing the sugar in the grapes. Answer: Residual sugar (RS) is the amount of sugar (weight/volume) remaining in the wine after fermentation has completed or has been intentionally stopped. If the winemaker feels that his wine requires a higher residual sugar, he may add sugar to the finished wine, but only in the form of grape concentrate (in California). www.sketchbookmendocino.com /faqs.htm   (2640 words)

Queen City News - The Wine Guy: How much sugar is in wine? I let her know in pompous and uncertain terms that they couldn’t have sugar in them because they were dry wines. Turns out that lots of the more mass-produced wines (red and white) have residual sugar in them to make them sweeter and more attractive to those who don’t like dry wines or possibly to cover up defects in the wine, or both. In general, a wine with a residual sugar percentage of more than about 0.25 is not considered dry. www.queencitynews.com /print.php?sid=6386   (683 words)

Introduction to Cider Guidelines - BJCP Style Guidelines Note that honey is not a "sugar" for this purpose; a cider made with added honey must be entered either as a specialty cider or as a cyser under the appropriate mead sub-category. The sweetness (residual sugar, or RS) of a cider or perry may vary from absolutely dry (no RS) to as much as a sweet dessert wine (10% or more RS). However, any residual aroma/flavor from misuse or excessive use of sorbate (e.g., a "geranium" note) is a distinct fault. www.bjcp.org /styles04/cider.html   (714 words)

Lost Creek Vineyard and Winery   (Site not responding. Last check: 2007-10-22) It has 2% residual sugar and is light and fruity. The 1/4% residual sugar forms the perfect balance with the acids and alcohol. The resulting juice is high in sweetness and the fermentation was stopped with 12% residual sugar. www.lostcreekwinery.com /wines.html   (373 words)

SWEETS FOR THE SWEET / How things got sticky The percentage of sugar in the dosage determines the final level of sweetness. Sweet white wines with more residual sugar and acidity will last a week or longer; in general, the more residual sugar, the more stable it is. Oxidized wines will last months, if oxygen is removed with a VacuVin-type closure or the wine can be topped with inert, heavier-than-air gas. The percentage of residual sugar (RS) in the wine is a clue to the wine's sweetness. www.sfgate.com /cgi-bin/article.cgi?f=/c/a/2005/11/17/WIGASFOS781.DTL   (886 words)

Residual Sugar Dessert Wine A dessert wine, by definition, is a wine that it not fermented out completely, leaving some residual sugar that gives. For example a dessert wine (high alcohol and residual sugar) typically starts with must or juice that has. residual sugar in the wine, sweet wines give you an entirely different taste perspective. www.vineryfields.com /residual-sugar-dessert-wine.html   (947 words)

Uncorked   (Site not responding. Last check: 2007-10-22) As the winemakers at Kendall-Jackson discovered some years ago, leaving a little unfermented sugar in a bottle of ostensibly dry chardonnay, merlot, or cabernet sauvignon increases sales; it's now a fairly widespread practice. Though we all claim we can identify the taste of sugar, it can be pretty easy to misidentify sweetness in wine. Some particularly rich and flavorful varieties, like Alsatian gewurztraminer, Condrieu (a white wine from France's Rhône Valley), and chardonnay, are often mistakenly believed to be sweet when they are, in fact, simply powerfully flavored wines. www.bostonphoenix.com /archive/food/98/01/22/UNCORKED.html   (727 words)

Sauce Magazine • How You Like Your Coffee Tells a Lot About How You Like Your Wine Generally the level of 0.7 percent sugar is the maximum amount at which a wine is still considered to be dry. German wines, and other high-acid and generally sweeter wines, are often much higher in actual residual sugar (the amount of sugar left unfermented after the fermentation process has converted the other sugar to alcohol) than they seem to be due to the acidity masking the sweetness. We generally do not look upon wines with residual sugar as high quality, unless they are the luscious late-harvest wine of Germany, the amazing and richly sweet Sauternes of Bordeaux, the stunning ice wines of Canada and similar products from Missouri vineyards. www.saucemagazine.com /article/4/50   (986 words)

The Frugal Oenophile's Wine Newsletter - April 2005 In Germany and parts France, for example, sugar can be added to the must in order to raise the potential alcohol to a decent level. The goal is to destroy or otherwise eliminate the yeasts to retain a certain amount of residual sugar and to prevent any possibility of future fermentation. When the sugar content of the grape must is excessively high, the yeasts are unable to ferment all the sugar before giving up. www.frugal-wine.com /newsletr/apr2005.html   (2031 words)

International Recipes: Food and Wine Dictionary: residual sugar The natural grape sugar that is either unfermented at the end of the FERMENTATION In some cases there is so much natural sugar that fermentation can't complete its process, as is the case with some DESSERT WINES Residual sugar is sometimes referred to as reducing sugar. www.internationalrecipesonline.com /recipes/dictionary.pl?5736   (188 words)

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