Sweet wines and how they are produced

I have heard many times that semi-sweet or semi-dry wines are of lower quality than land, that they add sugar to be sweet or -the worst – that with ‘chemistry’ they make them sweet. Let’s go clean up the scenery. CORVERSE Initially, we should mention that there are too many quality and expensive wines, which are sweet. To have the right measure of comparison, I will mention below how we distinguish each category and what the criterion is. Dry wine (Dry or Sec): content of residual sugars up to 4gr per litre Semi-dry wine (Medium dry or Demi sec): content of residual sugars from 4gr to 12 gr per litre Semi-sweet (Medium sweet or Moelleux) : content of residual sugars from 12gr to 45 gr per litre Sweet wine (Sweet or Doux) : content of residual sugars from 45gr per litre and above * Residual sugars mean sugars which either during alcoholic fermentation were not fermented to be converted into alcohol and stayed in our wine or were added to the blend for the final result. Addition is usually gross concentrated must, that is, our common must which is very sweet. So the myth of adding sugar to wine does not exist. Let’s go see the methods of making the wines with residual sugars. The producer stops alcoholic fermentation before the wine becomes dry, either by much lowering the temperature in the tank (under 5 ° Celsius, yeasts do not work) or by adding sulphites. Both ways result in them stopping fermentation and taking a wine with residual sugars. Manufacture of dried wine and addition of gross concentrated must Add alcohol to the brewing blend. Alcohol kills yeasts, a typical example of such a process is the wine SAMOS VIN Doux. Here our grapes dehydrate and concentrate their sugars and aromas. They so raise the percentage of their sugars that in the fermentation process yeasts are unable to convert all sugars into alcohol and die before fermentation is completed. A typical example of VINSANTO from Santorini. Finally we have the very expensive wines with noble rot with the effect of botrytis. The botrytis is a fungus that rips the peel of the grape and so the grape begins to lose its liquids, concentrates sugars and aromas and creates noble sepsis, which gives an incredible complexity to the final result of the wines. The fermentation process is identical to the Vinsanto wine process. Such wines are found in the famous area of Sauterne in Bordeaux where the names and Premium wines Sauternes AOC are produced. Enjoy.