Commission Regulation (EC) No 2016/2006 of 19 December 2006 adapting several regulations concerning the common organisation of the market in wine by reason of the accession of Bulgaria and Romania to the European Union I champagne er en af de sidste procedurer i vinens tilblivelse, at man tilsætter en smule ekstra vin og sukkerblanding. Denne tilpasning af champagnen sker først efter andengæringen, som i øvrigt er den del af fremstilling der danner de kraftige og store bobler i champagne. Står der Brut Zero eller Zero dosage på vinens etiket, betyder det, at dråberne i flasken ingen restsukker har, overhovedet ingen. De to udtryk afslører derfor, at det er en omgang knastør vin. I den modsatte boldgade finder man doux, som afslører en meget sød mousserende vin, som indeholder den højest mulige mængde restsukker.

Alt efter boblernes oprindelsesland, kan ordene variere en lille smule fra sprog til sprog, men angivelse for restsukker er de samme. Jeg har forsøgt og tage alle de forskellige sprogvariationer med nedenfor: Non dosage / Brut zero / Brut nature: Fransk Commission Regulation (EC) No 753/2002 of 29 April 2002 laying down certain rules for applying Council Regulation (EC) No 1493/1999 as regards the description, designation, presentation and protection of certain wine sector products In Germany, sweetness of must and wine is measured with the Oechsle scale, and below are ranges of minimum must weights for Riesling, depending on the region. Vintage: The Story of Wine, a book authored by British wine writer Hugh Johnson, presents several methods that have been used throughout history to sweeten wine. The most common way was to harvest the grapes as late as possible. [2] This method was advocated by Virgil and Martial in Roman times. In contrast, the ancient Greeks would harvest the grapes early, to preserve some of their acidity, and then leave them in the sun for a few days to allow them to shrivel and concentrate the sugar. In Crete, a similar effect was achieved by twisting the stalks of the grape to deprive them of sap and letting them dry on the vine—a method that produced passum and the modern Italian equivalent, passito. [2] Even among the driest wines, it is rare to find wines with a level of less than 1 g/L, due to the unfermentability of certain types of sugars, such as pentose. By contrast, any wine with over 45 g/L would be considered sweet, though many of the great sweet wines have levels much higher than this. For example, the great vintages of Château d'Yquem contain between 100 and 150 g/L of residual sugar. The sweetest form of the Tokaji, the Eszencia, contains over 450 g/L, with exceptional vintages registering 900 g/L. Such wines are balanced, keeping them from becoming cloyingly sweet, by carefully developed use of acidity. This means that the finest sweet wines are made with grape varieties that keep their acidity even at very high ripeness levels, such as Riesling and Chenin blanc.In Spain, the rules applicable to the sweet and fortified Denominations of Origen Montilla-Moriles and Jerez-Xérès- Sherry [12] [13] are: Commission regulation (EC) No 607/2009 of 14 July 2009 laying down certain detailed rules for the implementation of Council Regulation (EC) No 479/2008 as regards protected designations of origin and geographical indications, traditional terms, labelling and presentation of certain wine sector products De forskellige betegnelser på mousserende vin fortæller os de helt præcis mål for restsødmen i den mousserende vin! Det kan uden tvivl være nyttigt og kende forskellen på f.eks. brut, sec og demi sec, men før vi kommer dertil, vil jeg lige tage dig bagom de lystige bobler for en kort stund. Vidste du, at en mousserende vin kan gå fra knastør til meget sød? 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. Sugars and alcohol enhance a wine's sweetness, while acids cause sourness and bitter tannins cause bitterness. These principles are outlined in the 1987 work by Émile Peynaud, The Taste of Wine. [1] History [ edit ]

Brut betyder, at vinen har et lavere sukkerindhold (under 12 g pr liter vin), og er lettere tør. Brut er den mest almindelige variant af mousserende vin. Hvad betyder Brut zero? A half bottle of Sauternes from Château d'Yquem, which produces one of the world's most famous and expensive sweet wines Extra dry betyder, at vinen har et mellemniveau af sukkerindhold (12-17 g pr liter vin), og er tørrere end sød, men sødere end tørre. Hvad betyder Extra brut? a b Peynaud, Émile; Broadbent, Michael (1987). The Taste of Wine: The Art and Science of Wine Appreciation. Translated by Schuster, Michael. San Francisco: The Wine Appreciation Guild. ISBN 9780932664648. OCLC 1102633654. Wine can also be sweetened by the addition of sugar in some form, after fermentation is completed – the German method like the Süssreserve. In Roman times, this was done in preparing mulsum, wine freshly sweetened with honey and flavored with spices, used as an apéritif, and also in the manufacture of conditum, which had similar ingredients but was matured and stored before drinking.Er du på udkig efter en flaske mousserende vin hos den lokale vinpusher eller i en online vinbutik? Måske du ikke lige husker, eller ved - hvad de forskellige betegnelser for de skønne bobler dækker over? Fortvivl ej, her i artiklen får du den ultimative guide til bobler, og deres mange betegnelser… Hvorvidt boblerne i flasken er tørre eller søde afgøres af vinbonden, og tager udgangspunkt i en nøje planlagt plan for tilblivelsen af netop den flaske vin. Det er absolut ingen tilfældighed om en vin er tør eller sød. Svaret ligger i dosage. Among the components influencing how sweet a wine will taste is residual sugar. It is usually measured in grams of sugar per litre of wine, often abbreviated to g/L or g/L. Residual sugar typically refers to the sugar remaining after fermentation stops, or is stopped, but it can also result from the addition of unfermented must (a technique practiced in Germany and known as Süssreserve) or ordinary table sugar. Brut er den mest almindelige af de tørre varianter. De fleste store kendte champagner er blot ”Brut”. Demi sec betyder, at vinen har et højere niveau af sukkerindhold (32-50 g pr liter vin). Hvad betyder brut?

Der er forskel på hvordan man fremstiller mousserende vin, men ligeså på sødme- og tørhedsgraden i de færdige bobler man køber. Brut zero betyder, at der ingen restsukker er i vingen og at den er knastør. Hvad betyder Brut nature? How sweet a wine will taste is also controlled by factors such as the acidity and alcohol levels, the amount of tannin present, and whether the wine is sparkling or not. A sweet wine such as a Vouvray can actually taste dry due to the high level of acidity. A dry wine can taste sweet if the alcohol level is elevated. [1] :198–199 Medium and sweet wines have a perception among many consumers of being of lower quality than dry wines. However, many of the world's great wines, such as those from Sauternes (including Barsac) or Tokaj, have a high level of residual sugar, which is carefully balanced with additional acidity to produce a harmonious result. Doux betyder, at vinen har det højeste niveau af sukkerindhold (mere end 50 g pr liter vin), og er meget sød. Doux mousserende vin er gode til desserter. Hvad betyder Demi sec? Semi secco betyder, at vinen har et højere niveau af sukkerindhold (32-50 g pr liter vin). Hvad betyder Seco / Secco?

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Cremant er den mousserende vin, der minder mest om champagne, og mest almindeligt er de brut. Område: Bourgogne, Limoux, Alsace, Bordeaux/Frankrig. a b c Johnson, Hugh (1989). Vintage: The Story of Wine 1989. New York: Simon and Schuster. pp. 70–71. ISBN 9780671687021. OCLC 19741999. Stopping the fermentation also enhanced a wine's potential sweetness. In ancient times, this was achieved by submerging the amphorae in cold water till winter. [2] Article 58 points out "the sugar content may not differ by more than 3 grams per litre from what appears on the product label", so there is some leeway. For example, a sparkling wine with 9 grams per litre of residual sugar may be labelled as either the drier, less sweet, classification of Extra Brut (because 9 - 3 = 6 grams per litre), or the slightly sweeter classification of Brut or even Extra Dry/Extra Sec/Extra Seco (because 9 + 3 = 12 grams per litre).

Denne afsluttende proces i tilblivelsen af den bedste champagne kalder man dosage. Det er sødmen i dosage, der er med til at afgøre hvorvidt den endelige champagnes tørhed og sødmegrad. Brut zero er knastør, og doux er helt sød In Czech Republic and Slovakia, the Normalizovaný Moštoměr (°NM) scale is used. The scale measures kg of sugar in 100 L of must. In Canada, the wine industry measures wine sweetness as grams of sucrose in 100 grams of grape juice or grape must at 20°C in degrees Brix. [10] Czech Republic and Slovakia [ edit ] Prosecco kan komme i en knastør version, men det er ikke almindeligt. De fleste prosecco varianter er extra dry. Område: Veneto/Italien.

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Sec betyder, at vinen har et højere niveau af sukkerindhold (17-32 g pr liter vin). Hvad betyder Non dosage? Seco / Secco betyder, at vinen har et højere niveau af sukkerindhold (17-32 g pr liter vin). Hvad betyder Sec? Når det kommer til den massive sødme i kransekage, bør den matches af med selvsamme sødme, og man bør vælge en flaske søde bobler - sec, demi sec eller doux er god champagne til kransekagen nytårsaften! Extra brut betyder, at vinen har et lavt sukkerindhold (under 6 g pr liter vin), og er meget tør. Hvad betyder Doux? Franciacorta fra Italien er lavet på samme måde som Champagne, og den ligner i tørhedsgrad, generelt en brut. Område: Lombardiet/Italien.