carbonated as soft drinks are, with tanks of
pressurized carbon dioxide.
Sweet Wines Table wines are generally
fermented until they are dry: that is, until the
yeast consumes essentially all the grape’s
sugars and converts them into alcohol. Sweet
or dessert wines with 10–20% “residual”
sugar are made in several different ways:
An ordinary dry wine is sweetened with
some unfermented grape juice, and the
combination treated to prevent further
fermentation with a dose of sulfur
dioxide, or filtration that removes all
yeast and bacteria from the wine.
Grapes are dried on the vine or after
picking to concentrate their sugars to
35% or more of the grape weight. This
leaves residual sugar in the wine when
the yeasts reach their maximum alcohol
level and the fermentation stops. German
Trockenbeerenauslese and Italian recioto