Jäännössokerin

Jäännössokerin, or residual sugar, refers to the amount of sugar that remains in wine after fermentation is complete. During fermentation, yeast consumes sugars in the grape must and converts them into alcohol and carbon dioxide. However, yeast activity can be stopped before all the sugar is consumed, either naturally or intentionally. This unfermented sugar contributes to the perceived sweetness of the wine.

The level of residual sugar is a key factor in classifying wine sweetness. Wines with very low residual sugar are considered dry, while those with higher levels are off-dry, medium-sweet, or sweet. The specific amount of residual sugar that defines these categories can vary slightly by region and producer, but generally, dry wines have less than 4 grams per liter, off-dry wines have between 4 and 12 grams per liter, and sweeter wines have significantly more.

Factors influencing residual sugar include the initial sugar content of the grapes, the alcohol tolerance of the yeast strain used, fermentation temperature, and whether fermentation was deliberately stopped. Winemakers can halt fermentation by chilling the must, adding a sulfur dioxide compound, or through fortification with spirits, which kills the yeast. Understanding residual sugar is crucial for both winemakers in achieving their desired style and for consumers in selecting wines that match their preference for sweetness.