Topic summary
Dry wine
Extracted from the Wikipedia article Sweetness of wine.
According to the International Organization of Vine and Wine (OIV), wines can be classified based in their sugar content. A wine is considered dry when it contains no more than 4g/L of glucose plus fructose or when its acidic strength is at least 2g/L relative to glucose plus fructose. Medium dry wines have a sugar content higher than that of dry wines. Mellow or semi-sweet wines contain more sugar than the medium dry wines but no more than 45g/L. Sweet wines contain at least 45g/L of glucose plus fructose.