Residual sugar
Residual Sugar
Residual sugar (pronounced: /rɪˈzɪdʒʊəl ˈʃʊɡər/), often abbreviated as RS, refers to the sugar remaining in wine after fermentation stops, or is stopped. It is measured in grams of sugar per litre of wine, often abbreviated to g/L or g/dL.
Etymology
The term "residual sugar" comes from the fact that it is the sugar "residual" or remaining after the fermentation process. The word "residual" comes from the Latin word "residuus" which means "remaining", and "sugar" comes from the Old French "sucre", which in turn comes from the Arabic "sukkar", from the Persian "shakar", ultimately from Sanskrit "śarkarā".
Related Terms
- Fermentation (wine): The process by which sugar is converted to alcohol and carbon dioxide by the action of yeast.
- Sweetness of wine: A perception of wines which is affected by factors such as the amount of residual sugar, fruit concentration and acidity.
- Dry wine: A wine with no perceptible residual sugar.
- Semi-dry wine: A wine that has a slight sweetness, usually due to a small amount of residual sugar.
- Dessert wine: A wine that is typically sweet, often due to a high amount of residual sugar.
See Also
External links
- Medical encyclopedia article on Residual sugar
- Wikipedia's article - Residual sugar
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