In reference to wine making, "residual sugar" is the measure of unfermented grape sugar that remains in wine after the fermentation process is complete. This sugar is typically measured in grams per litre (g/l) or by percent.
Sugar level of less than, or equal to, 2 g/l or 2% is more or less impalpable. Sugar level of greater than or equal to 25 g/l or 2.5% residual sugar is distinguishably sweet, although acidity can counterbalance some of the sweetness.
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