Sucrose
In most wines, there will be very little sucrose, since it is not a natural constituent of grapes and sucrose added for the purpose of chaptalisation will be consumed in the fermentation. The exception to this rule is Champagne and other sparkling wines, to which an amount of liqueur d'expédition (typically sucrose dissolved in a still wine) is added after the second fermentation in bottle, a practice known as dosage.
Read more about this topic: Sugars In Wine