 | Dr. John Brewer is a winemaker and owner of Wyldewood Cellars Winery, the largest and most awarded winery in Kansas. Dr. Brewer founded Wyldewood Cellars in 1995. He is a Ph.D. in Physics and applies high-tech principles to wine making, which has helped Wyldewood Cellars win over 120 International awards. Dr. Brewer judges at several International Wine Competitions each year. Dr. Brewer is very active re-establishing a premium wine industry in Kansas. You may contact Dr. Brewer at Wyldewood Cellars Winery, P.O. Box 205, Mulvane, KS 67110, by phone at (316) 554-WINE (9463), or by e-mail at elderwines@aol.com |
Wine & Spirits
2002-09-01 10:46:00
Dry wine versus sweet
What additive to wine during the winemaking makes for a dry wine versus a semi-sweet wine?
What additive to wine during the winemaking makes for a dry wine versus a semi-sweet wine?Answer: In the fermentation process, yeast eats the sugar and converts it to ethyl alcohol and carbon dioxide. If the yeast eats all of the sugar, the wine is dry. A sweet wine has residual sugar in it. So the ingredient is sugar. Today most wine makers set the alcohol level by allowing the yeast to eat all of the sugar, i.e. making a dry wine, and add sugar to sweeten the wine to the desired level just before bottling.
