Louis Pasteur considered dry wine to be the purest, healthiest and healthiest drink in the world. There is a misconception that dry wine is wine undiluted with water without added sugar. In reality, all wines are classified according to the degree of completeness of the fermentation process and the transformation of the alcoholic wort into wine.
The concept of "dry wine" is special and in no way correlates with the "dryness-wetness" of the drink. And how can a liquid (which is wine) be dry ?! The term "dry wine" is directly related to the technology of winemaking and the fermentation process. To ensure the stability of future wine, winemakers usually try to convert all the sugar contained in grape juice (or pulp) into alcohol. Dry table wines are called dry wines in which the sugar is completely fermented or "dry." Semi-dry wines contain 3 to 8% sugar, while dessert or sweet wines have an even higher sugar percentage. Typically dry wines contain between 9 and 14 percent ethyl alcohol, derived directly from the sugar found in grapes. The strength of the wine depends on the grape variety and the area in which it grew. In Armenia, over a long sunny summer, grape bunches accumulate a large amount of sugar, and the ethyl alcohol content in Armenian dry wines reaches 17%. In addition to ethyl alcohol, dry wine contains a number of useful organic acids, as well as fructose, glucose, vitamins and minerals. Depending on the grape variety from which dry wine is made, they are white, red and pink. All dry wines are divided into ordinary or non-aged (ready for use immediately after the completion of the fermentation, filtration and clarification process), vintage (with a maturation period of a year or more, it is customary to indicate the harvest year on the labels of such wines) and collection (with long-term aging, white wines are usually aged 10-18 years, and reds - 25-30). It is impossible to determine the "dryness" of a wine by its color or smell; you can only find out how dry or sweet the wine is during tasting. Most wines have a residual sugar content on their labels. For dry wines it is less than 9 g / l. French dry wines are labeled Sec, Italian - Secco, and Spanish - Seco.
