German wine - wine basics
- yeast (coloured)
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.
- "Neuer Süßer": Young wine during fermentation (allready drinkable!)
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.
