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The language of wine contains a wealth of meanings that are not all too familiar, particularly the technical interpretations. The glossary describes and offers an explanation to the most common terms.
residual sugar content
Definition:The residual sugar content must be declared on Austrian wine labels. The values of trocken (dry) and halbtrocken (medium dry) are dependant upon their given acidity levels. The terms are; trocken (dry) up to 9 g/l, halbtrocken (medium dry) up to 18 g/l and lieblich (medium sweet) up to a maximum of 45 g/l, and süß (sweet) relates to all wines above 45 g/l.