Tørhedsgrad

Tørhedsgrad is a Danish term that translates to "degree of dryness" and is commonly used in the context of beverages, particularly wine and beer. It refers to the amount of residual sugar remaining in the drink after fermentation. A higher tørhedsgrad indicates more residual sugar, resulting in a sweeter taste, while a lower tørhedsgrad signifies less residual sugar and a drier, less sweet profile.

In winemaking, tørhedsgrad is a crucial factor in classifying wine styles. Wines are often categorized from "sød" (sweet) to "tør" (dry), with various intermediary levels. For example, a wine labeled "halvtør" would be semi-dry, having a noticeable but not overwhelming sweetness. This classification helps consumers understand the expected taste of a wine before purchase.

Similarly, in beer, tørhedsgrad relates to the unfermented sugars left after brewing. A dry beer will have fermented most of its sugars, leading to a crisp, less sweet, and often higher alcohol content. Conversely, a sweeter beer will have more residual sugar. The perception of dryness can also be influenced by other factors like hop bitterness and carbonation, but residual sugar remains the primary determinant of tørhedsgrad. Understanding this concept is essential for appreciating the nuances of many fermented beverages.