What does dry red and dry white mean?

For wine, "dry red" and "dry white" are two professional words about wine, "dry" refers to the low content of residual sugar in the wine, which is not sweet in the mouth, that is, dry, the degree is slowly deepened, semi-dry, semi-sweet, and the deepest is "sweet".

It can be seen that the word "dry" is closely related to the sweetness of wine, and the sweetness of wine is mainly determined by the sugar content in wine. During the fermentation process, the sugar contained in the grapes themselves will be converted into alcohol under the action of yeast, if the fermentation is terminated, there is still some sugar in the wine that has not been completely converted into alcohol, then the remaining sugar is the residual sugar. There is an official standard for the amount of residual sugar, let's interpret it together:

Depending on the sugar content, the average wine is broadly divided into the following types:

1. Dry type:Sugar content less than or equal to 4 g/L;

2. Semi-Dry: sugar content greater than 4, less than or equal to 12 g/L;

3. Semi-Sweet: sugar content greater than 12, less than or equal to 45 g/L;

4. Sweet: Sugar content greater than 45 g/L.

Remember, this is by liter unit, the capacity of our bottle of wine is 750 / ML, that is, less than one liter, so the dry type is basically not sweet, in the professional level between the dry type and the semi-dry there is a nearly dry, which requires a more accurate judgment. This issue is about the standard of residual sugar in red and white wine, in sparkling wine, the standard is not the same, the next issue together to talk about bubble bar!

I'm slightly drunk on fireworks, not the same to share!