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Residual sugar or residual sweetness is understood to mean the sugar of the grapes or must that has not fermented into alcohol after the natural or intentional fermentation stop. The residual sugar content must be stated on the label of all Austrian wines.
Wine
Trocken (dry): up to 4 g/l or up to a maximum of 9 g/l if the total acidity is not lower than 2 g/l below this value. For example, a wine with 8 g/l of residual sugar requires at least 6 g/l of acidity to be declared as trocken or dry. Or, expressed as a formula: acidity +2 up to a maximum of 9.
Halbtrocken (off-dry): The maximum permitted residual sugar value is 18 g/l, subject to the total acidity (measured as tartaric) being no less than 10 g/l below this value.
Lieblich (medium-sweet): up to 45 g/l of residual sugar
Sweet: from 45 g/l of residual sugar
Sekt
| Designation | Residual sugar content |
|---|---|
| brut nature / brut zero | 0-3 g/l |
| extra brut / extra herb | 0-6 g/l |
| herb / brut | 0-12 g/l |
| extra trocken / extra dry / très sec | 12-17 g/l |
| trocken / secco / dry / sec | 17-32 g/l |
| halbtrocken / demi sec / medium dry | 32-50 g/l |
| mild / doux / sweet / dolce | > 50 g/l |