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.