Sweet: Blending a Sweet Component

Question 1

Why is adding a sweetening component the easiest way to produce wines with RS?

Answer 1

• dry wine can be stored until it’s ready to bottle, and then sweet component is added
• dry wines are less susceptible to spoilage than wines with RS
• winemakers are able to trial, measure, and add the correct amount of sweetener
• high levels of control enable large consistent volumes to be made

Question 2

What form of sweetener can be used to sweeten wines, and what do they contribute?

Answer 2

• rectified concentrated grape must
• contributes sweetness only
• unfermented grape juice
• contributes grape-juice like character

Question 3

What governs how sweeteners can be added?

Answer 3

• local wine regulations can define what is allowed
• e.g. in the EU, sugar is not allowed, and grape juice must come from the same region in PDO wines