During winemaking, the yeast eats up sugar and makes ethanol (alcohol) as a by-product. When the yeast is able to eat up all the sugar the result is a dry wine – higher in alcohol content and low in sugar
Bone Dry Wine- 0 cal <1gm/L
Dry Wine- 0-6 cal, 1-10gm/L
Off Dry Wine- 6-21 cal, 10-35gm/L