Residual Sugar
Intermediate Tasting & Sensory정의
Sugar remaining in wine after fermentation, measured in grams per liter.
심층 분석
Abbreviated as RS. Dry wines have <4 g/L, off-dry 4-12 g/L, medium-sweet 12-45 g/L, and sweet wines 45+ g/L. Some dessert wines exceed 200 g/L. RS can be natural (fermentation stopped early) or added (dosage in Champagne). Even in dry wines, a small amount of RS can round out acidity and enhance fruit perception.
관련 가이드
- Wine Pairing 101: The Fundamental Principles
- Pairing Wine with Asian Cuisine: A Regional Guide
- Dessert Wines and Sweet Pairings
- Wine and Spicy Food: Taming the Heat
- Fermentation: How Grape Juice Becomes Wine
- Understanding Wine pH and Acidity
- The Science of Wine Aging
- Calories in Wine: A Complete Guide
- Low-Alcohol Wines: Options and Trends
- Port Wine: A Complete Guide
- Lambrusco Renaissance: Italy's Misunderstood Sparkler
- Txakoli: The Basque Country's Fizzy Treasure
- Vin Santo: Tuscany's Holy Wine
- Tokaji: Hungary's Liquid Gold
- Ice Wine: Frozen Grapes, Extraordinary Sweetness
상세 정보
- 카테고리
- Tasting & Sensory
- 난이도
- Intermediate