Too much added sugar can be one of the greatest threats to cardiovascular disease.
The sugar in wine is called “Residual Sugar” or RS. Sugar in wine is what remains after grapes have gone through the winemaking process. Grapes contain fruit sugars (fructose and glucose) and the residual sugar is what’s left after yeast has chomped on those sugars.
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