Residual Sugar (RS) refers to the natural grape sugars—primarily glucose and fructose—that remain in wine after fermentation concludes. During fermentation, yeast converts these sugars into alcohol and carbon dioxide. However, fermentation can be halted intentionally or may cease naturally, leaving behind varying amounts of residual sugar. RS is typically measured in grams per liter (g/L) […]
Category: Wine Wiki
Definitions and explanations of some words used in the wine industry.