1, the sugar content of dry wine is below 4.0g/l. Because this type of wine has low sugar content and no sweetness, it shows more fruit aroma of grapes, wine aroma produced by fermentation and mellow aroma left by aging. In the traditional sense, wines are all sweet wines, and the sugar content is above 50.0 g/L.

2. During the fermentation of semi-sweet wine, fructose and glucose in grapes will be converted into alcohol. If you want to keep a certain amount of sugar, you need to stop the fermentation before it is completely completed. The yeast can be killed by raising the temperature in the later stage, thus stopping the fermentation. In this way, semi-sweet red wine can be brewed.