First of all, we have to understand a chemical principle - fermentation. Fermentation is the process in which sugar is decomposed into alcohol and carbon dioxide catalyzed by yeast. So strictly speaking, dry type means that most of the sugar in the wine has been fermented into alcoholic wine. The sugar content of these wines is very low, generally less than 4 grams/liter. In the same way, fermentation stops when it reaches a certain level, and there is still a lot of sugar left in the wine. According to the amount of residual sugar, these wines are divided into semi-dry, semi-sweet, and sweet.

Semi-dry: sugar content is 4~12g/L (0.004~0.012g/ml)

Semi-sweet: sugar content is 12~45g (0.012~0.045g/ml) ml)

Sweet type: sugar content is greater than or equal to 45 grams/liter

By the way, depending on the sugar content, the drinking temperature of these wines is also different

Semi-dry does not need to be chilled, semi-sweet needs to be slightly chilled (put it in the refrigerator for 45 minutes), and sweet type needs to be fully chilled (put it in the refrigerator for 90 minutes)

In layman’s terms, press Divided by sugar content.

According to the amount of residual sugar, wine can be divided into four types: dry, semi-dry, semi-sweet and sweet. Among them, sweet wine has the highest sugar content.

1. Dry type

Dry type wines are generally fermented more thoroughly and have very little residual sugar. In other words, the "dry" in dry wines actually means not sweet. Without special measures, the alcohol content of dry wines generally does not exceed 16.5%, because yeast fermentation will automatically stop at this concentration. However, it is almost difficult for yeast to consume all the sugar, so dry wine is not wine without any sugar, but the sugar content is generally less than 4 g/L, and a small amount of sugar can make the wine taste smoother. It can be said that this is the most common type of wine. Most red wines fall into this category, and many white wines are also dry.

2. Semi-dry type

Semi-dry wine has more residual sugar than dry wine, generally 4 g/L-12 g/L. Relatively speaking, semi-dry white wine is more common than semi-dry red wine. Although it is semi-dry, this type of wine sometimes tastes more obviously sweet, which of course may also be related to the rich fruit aroma.

3. Semi-sweet type

In terms of residual sugar, semi-sweet wine is higher than semi-dry wine, and the sugar content is generally between 12-45 g/L. Similar to semi-dry, this type of wine is still mostly white wine. If the sweetness and sourness are well balanced, this type of wine will not be prone to overly obvious sweetness.

4. Sweet type

This is the type of wine with the highest sugar content, and the remaining sugar content is generally greater than 45 g/L. This type of wine is generally white wine, with relatively few sweet red wines, and the relatively common one is Port. Generally speaking, sweet wines have a stronger sweetness, but wines with high sweetness tend to have high acidity, so if the sweetness and acidity are balanced, this type of wine will not feel cloyingly sweet.