Sweetness of wine

A half bottle of Sauternes from Château d'Yquem, which produces one of the world's most famous and expensive sweet wines

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]

^ 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.

[Peynaud1987-1] 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.

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