Knowra Residual sugar Residual sugar Residual sugar is the fermentable and nonfermentable sugar left in a beverage after fermentation or processing. Its amount affects sweetness, body, stability, and labeling.
Alcoholic fermentation : A metabolic process in which microorganisms convert sugars into ethanol and carbon dioxide. Yeast consumes fermentable sugars during beverage fermentation, leaving the unconsumed portion behind.
Wine sweetness : The perceived sweetness of wine, influenced by residual sugar, acidity, alcohol, and aroma. Residual sugar is a major contributor, but its sensory effect depends on the wine's balance.
Sugar : A class of sweet-tasting, water-soluble carbohydrates that includes simple sugars and larger molecules. Residual sugar is a measured remainder of particular sugars within this broader class.
Back sweetening : The addition of sugar or sweet liquid to a beverage after fermentation. It raises sugar after fermentation rather than relying on sugar that fermentation left behind.
Saccharomyces cerevisiae : A yeast species widely used in baking, brewing, and winemaking. Its strain and fermentation conditions influence how much sugar remains.
Sparkling wine : Wine containing substantial dissolved carbon dioxide, usually produced by a secondary fermentation or carbonation. A measured sugar addition can set its sweetness after the main fermentation.
Fermentable sugar : A sugar that a microorganism can metabolize under specified fermentation conditions. Only the sugars available to the organisms and process can be depleted by fermentation.
Chaptalization : The addition of sugar to grape must before or during fermentation to increase potential alcohol. It adds fermentable sugar before fermentation, unlike sugar retained in the finished beverage.
Glucose : A simple sugar that serves as a major energy source for cells and microorganisms. Many beverage yeasts consume glucose readily during fermentation.
Dosage (wine) : A small addition of wine and sugar to sparkling wine after disgorgement. Dosage adjusts the finished wine's sugar content and perceived sweetness.
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