In the process of wine fermentation, yeast will convert the sugar in grape juice into alcohol and carbon dioxide, but the amount of unconverted residual sugar in red wine will be different with different degree of transformation. Generally, wine will contain residual sugar more or less after aging, and the amount of residual sugar also determines whether the wine is dry or sweet.

In fact, according to the amount of residual sugar, red wine can be divided into dry type and semi-dry type, and can also be divided into semi-sweet type and sweet type.

Detailed introduction:

Red wine with residual sugar below 4g/L is called dry red. Is it better than semi-dry red? Actually, it's not. In fact, the sugar residue of wine fermentation can be controlled, mainly because the yeast used for wine fermentation is artificially added, and the fermentation time can also be artificially controlled.

So dry red is not necessarily better than semi-dry red. On the contrary, people sometimes brew wines with high sugar content, such as expensive rotten sweet white wine in Tokaj, Hungary, sweet white wine in Beerenauslese, and sweet wine in Trockenbeerenauslese, Germany, all of which are extremely precious sweet wines with limited output and high price.

Therefore, the quality of a wine can not be judged only by the content of residual sugar. Therefore, it cannot be generally said that dry red is better than semi-dry red. It's important to choose a taste that suits you.