Talk:Sweetness of wine

This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles

Low

This article has been rated as Low-importance on the project's importance scale.

Food and Drink task list:

To edit this page, select here

Here are some tasks you can do for WikiProject Food and drink:

Help bring these Top Importance articles currently B Status or below up to GA status: Agaricus bisporus (i.e. mushroom), Beef, Bread, Curry, Drink, Food, Ham and eggs, Soy sauce, Sushi, Yogurt
Bring these Top Importance articles currently at GA status up to FA status: Beer, French cuisine, Sugar
Bring these High Importance articles currently at GA status up to FA status: Apple, Burger King, Fish
Participate in project-related deletion discussions.
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Provide photographs and images for Category:Wikipedia requested images of food
Consider joining this project's Assessment task force. List any project ideas in this section

Note: These lists are transcluded from the project's tasks pages.

Wine (inactive)

This article is within the scope of WikiProject Wine, a project which is currently considered to be inactive.WineWikipedia:WikiProject WineTemplate:WikiProject WineWine articles

WikiProject Food and drink Tagging

This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and careful attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 05:57, 4 July 2008 (UTC)[reply]

Attribution note

Some of the content in the Süssreserve section is from the merged stub Süssreserve. Agne ^Cheese/^Wine 22:45, 23 September 2009 (UTC)[reply]

Image caption

The image shows what looks like an arbitrarily chosen bottle of wine, while the caption does not explain how the image serves to illustrate the topic of the article. How sweet is the specific wine depicted compared to other wines? Richard K. Carson (talk) 03:21, 29 November 2009 (UTC)[reply]

I added to the image caption. Château d'Yquem isn't exactly chosen on random if the subject is sweet wine... :-) Tomas e (talk) 17:46, 29 November 2009 (UTC)[reply]

Thanks, I appreciate that. The subject is not sweet wine but sweetness of wine, which suggests a scale that includes the lack of sweetness, so I wasn't sure. Richard K. Carson (talk) 07:44, 5 December 2009 (UTC)[reply]

Translation table

What justification is there for this table? There are tools out there to translate terms between languages. — Preceding unsigned comment added by 2A10:8001:342B:0:0:0:0:1003 (talk) 12:04, 2 October 2021 (UTC)[reply]

Sugar content and solubility?

At room temperature, sugar can be dissolved up to about 90g of sugar per 100g/100ml of water. So together that makes 90g per [just under] 190ml, or a bit over 450g/L. This means the Eczencia numbers of "at least 450g/L, in exceptional vintages 900g/L" seem very much improbable. The other chemicals (mostly alcohol, plus some flavour-giving residues) of course can influence the solubility of sugar, but not to that extent.

Dissolved sugar has a specific gravity a bit over that of water: bagged sugar weighs say 900g/L (varies among type from as low as 700g/L --- larger crystals = more empty space = lighter) but in water the empty spaces around crystals disappear so in water it can be considered to have a density of say 1200g/L at most. So if the sugar concentration numbers are in the article are (inexplicably) in "per liter of non-sugar" (i.e., the rest of the wine: 12% alcohol and 87% water), then it's still on the edge of solubility. For low sugar numbers the two almost coincide (adding 1g of sugar to 1L of sugar-free wine gives 0.999g/L, 20g to 1L is 20g/1.020L = 19.6g/L and so forth -- they round off to the same g/L), for anything above 50g/L they noticeably diverge. If the numbers in the article are meant as written, then they're simply wrong, up to double the chemically possible concentrations. 77.99.246.115 (talk) 09:03, 3 May 2011 (UTC)[reply]

Interwiki conflict.

The French interwiki goes to an absolutely wrong article: it's fr:Dosage (vin), speaking about adding liquor to the champain. On the other hand, there is a (seemingly, correct for interwiki purposes) fr:Vin liquoreux. Could someone resolve this iwiki conflict, please? --Burivykh (talk) 12:47, 18 June 2011 (UTC)[reply]

"below sugar""

What do "less than 2 g/l below sugar" and similiar wordings mean, in "European Union terms for wine" table? --Meridiana solare (talk) 23:03, 3 December 2020 (UTC)[reply]

@Meridiana solare: In the table, that's a measurement of the tartaric acid content relative to the sugar content. The first three lines of the table are related. A "dry" (non-sweet) wine can have 4 g/l of sugar, or up to 9 g/l if the acid content is no more than 2 g/l below the sugar content — meaning if a wine has 9 g/l of sugar, it is considered "dry" if it has at least 7 g/l concentration of acid. If the difference between sugar and acid is larger, then it isn't a dry wine anymore.

Similarly, a medium-dry wine can have 12 g/l of sugar, or up to 18 g/l if suitably balanced with acid that is no more than 10 g/l below the sugar.

Personally, I think this table is clearer: https://winelovermagazine.com/blog/what-is-dry-wine-and-which-wines-are-dry/

Hope that helps. ~Anachronist (talk) 02:03, 4 December 2020 (UTC)[reply]

Update: I've split up that table and made some edits that I hope make more sense. ~Anachronist (talk) 03:40, 4 December 2020 (UTC)[reply]

Tank you @Anachronist:. So it means "below the amount of sugar in g/l". I see. --Meridiana solare (talk) 11:53, 4 December 2020 (UTC)[reply]

Reference to the wrong place

Sweetness of wine#European Union terms for sparkling wine: here there's a reference to the wrong place (n. 8), I don't know where to place it. JackkBrown (talk) 09:59, 12 January 2024 (UTC)[reply]