Sweetness Of Wine
The subjective sweetness of a wine is determined by the interaction of several factors, including the amount of sugar in the wine, but also the relative levels of alcohol, acids, and tannins. Briefly: sugars and alcohol enhance a wine's sweetness; acids (sourness) and bitter tannins counteract it. These principles are outlined in the classic 1987 work by Émile Peynaud, The Taste of Wine.
Read more about Sweetness Of Wine: History, Residual Sugar, Süssreserve, Terms Used To Indicate Sweetness of Wine
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“The old Romans all wished to have a king over them because they had not yet tasted the sweetness of freedom.”
—Titus Livius (Livy)
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May much stay out of our stated plan,
Apples or something forgotten and left,
So smelling their sweetness would be no theft.”
—Robert Frost (1874–1963)
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—Ralph Waldo Emerson (1803–1882)