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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.

Photos: ©, Weinhefe: © Weinlexikon, FALKEN VERLAG
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