According to sugar content, wine falls into dry wine and sweet
wine. Generally speaking, “dry” indicates low sugar content in wine, since most
sugar is converted to alcohol, while “sweet” means high sugar content in wine,
for sugar in wine is not all converted to alcohol. According to provisions in GB15037-2006
National Wine Standard, wine with sugar (subject to glucose) content being less
than or equal to 4g/L, or wine
with the highest sugar content being 9.0g/L
when the difference between total sugar and total acid is less than or equal to
2.0g/L, is defined as dry
wine; wine with sugar content being higher than that of dry wine (12g/L at most), or wine with the highest
sugar content being 18.0g/L when the
difference between total sugar and total acid is less than or equal to 2.0g/L, is specified as semi-dry wine; wine with
sugar content being higher than that of semi-dry wine (45.0g/L at most) is semi-sweet wine, while
wine with sugar content being higher than 45.0g/L is defined as sweet wine.