Written by Michael Bray, June 30 2022

The next stop on our journey through the structural components of wine is a sweet one – we’re talking sugar. Residual sugar, to be precise.

During fermentation, yeasts convert natural grape sugars into alcohol. Any grape sugars remaining in the wine after fermentation are referred to as residual sugar (or RS). Different grape varietals have varying levels of residual sugar, and it’s also possible for the winemaker to halt the fermentation process before all the sugar is transformed into alcohol. Thus, the type of grape used, as well as the decisions of the winemaker, have a massive impact on the sweetness (or dryness) of the finished wine.

Click here to read the full article at Shore Local Newsmagazine.