German wine - wine basics
Residual sugar - german wines
When fermentation is completed, the wine is usually completely dry (trocken), because the yeast has converted all of the sugar into CO2 and alcohol.
By volume the yeast is "exhausted" and no longer able to convert sugar into CO2 and alcohol. But yeast has its limits: if the must had a very high sugar content (very ripe or overripe grapes), once the amount of alcohol produced reaches 12-15%. Some of the original, natural sugar will remain in the wine - this is called residual sugar.