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Franciacorta fra Italien er lavet på samme måde som Champagne, og den ligner i tørhedsgrad, generelt en brut. Område: Lombardiet/Italien. Står der Brut Zero eller Zero dosage på vinens etiket, betyder det, at dråberne i flasken ingen restsukker har, overhovedet ingen. De to udtryk afslører derfor, at det er en omgang knastør vin. I den modsatte boldgade finder man doux, som afslører en meget sød mousserende vin, som indeholder den højest mulige mængde restsukker. Vintage: The Story of Wine, a book authored by British wine writer Hugh Johnson, presents several methods that have been used throughout history to sweeten wine. The most common way was to harvest the grapes as late as possible. [2] This method was advocated by Virgil and Martial in Roman times. In contrast, the ancient Greeks would harvest the grapes early, to preserve some of their acidity, and then leave them in the sun for a few days to allow them to shrivel and concentrate the sugar. In Crete, a similar effect was achieved by twisting the stalks of the grape to deprive them of sap and letting them dry on the vine—a method that produced passum and the modern Italian equivalent, passito. [2]

Seco / Secco betyder, at vinen har et højere niveau af sukkerindhold (17-32 g pr liter vin). Hvad betyder Sec? A half bottle of Sauternes from Château d'Yquem, which produces one of the world's most famous and expensive sweet winesDoux betyder, at vinen har det højeste niveau af sukkerindhold (mere end 50 g pr liter vin), og er meget sød. Doux mousserende vin er gode til desserter. Hvad betyder Demi sec?

Det kan uden tvivl være nyttigt og kende forskellen på f.eks. brut, sec og demi sec, men før vi kommer dertil, vil jeg lige tage dig bagom de lystige bobler for en kort stund. Vidste du, at en mousserende vin kan gå fra knastør til meget sød? Der er forskel på hvordan man fremstiller mousserende vin, men ligeså på sødme- og tørhedsgraden i de færdige bobler man køber. In Canada, the wine industry measures wine sweetness as grams of sucrose in 100 grams of grape juice or grape must at 20°C in degrees Brix. [10] Czech Republic and Slovakia [ edit ] In Spain, the rules applicable to the sweet and fortified Denominations of Origen Montilla-Moriles and Jerez-Xérès- Sherry [12] [13] are:Semi secco betyder, at vinen har et højere niveau af sukkerindhold (32-50 g pr liter vin). Hvad betyder Seco / Secco? Brut zero betyder, at der ingen restsukker er i vingen og at den er knastør. Hvad betyder Brut nature?

In Czech Republic and Slovakia, the Normalizovaný Moštoměr (°NM) scale is used. The scale measures kg of sugar in 100 L of must. Denne afsluttende proces i tilblivelsen af den bedste champagne kalder man dosage. Det er sødmen i dosage, der er med til at afgøre hvorvidt den endelige champagnes tørhed og sødmegrad. Brut zero er knastør, og doux er helt sød Sec betyder, at vinen har et højere niveau af sukkerindhold (17-32 g pr liter vin). Hvad betyder Non dosage? Commission Regulation (EC) No 2016/2006 of 19 December 2006 adapting several regulations concerning the common organisation of the market in wine by reason of the accession of Bulgaria and Romania to the European Union In France, the Baumé scale is occasionally used. Sélection de Grains Nobles (SGN) is French for "selection of noble berries" and refers to wines made from grapes affected by noble rot. SGN wines are sweet dessert wines with rich, concentrated flavours. Alsace wines were the first to be described as Sélection de Grains Nobles, with the legal definition introduced in 1984. [11] The term is also used in some other wine regions of France, such as Loire.Brut er den mest almindelige af de tørre varianter. De fleste store kendte champagner er blot ”Brut”. Süssreserve ( German: Süßreserve, literally "sweet reserve") is a wine term referring to a portion of selected unfermented grape must, free of microorganisms, to be added to wine as a sweetening component. This technique was developed in Germany and is used with German-style wines such as semi-sweet Riesling or Müller–Thurgau. [4] The technique not only raises the sugar level of the wine, but also lowers the amount of alcohol. Under German law, no more than fifteen percent of the final wine's volume may be the reserved juice. [5] This practice is allowed also for Prädikatswein, the highest level in the German wine classification. It is often used for semi-sweet Kabinett and Spätlese, but more rarely for Auslese and upward. This article needs more complete citations for verification. Please help add missing citation information so that sources are clearly identifiable. ( September 2022) ( Learn how and when to remove this template message) a b c Johnson, Hugh (1989). Vintage: The Story of Wine 1989. New York: Simon and Schuster. pp. 70–71. ISBN 9780671687021. OCLC 19741999.