[Translate to English:]

Residual sugar content

Unter Restzucker oder Restsüße versteht man den nicht zu Alkohol vergorenen Zucker der Trauben bzw. des Mostes nach dem natürlichen oder absichtlich herbeigeführten Gärstopp. Der Restzuckergehalt muss bei allen österreichischen Weinen am Etikett angegeben sein.

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

DesignationResidual sugar content
brut nature / brut zero0-3 g/l
extra brut / extra herb0-6 g/l
herb / brut0-12 g/l
extra trocken / extra dry / très sec12-17 g/l
trocken / secco / dry / sec17-32 g/l
halbtrocken / demi sec / medium dry32-50 g/l
mild / doux / sweet / dolce> 50 g/l