How many grams of sugar in wine?

Wine is the result of the alcoholic fermentation of the grape juice (grape juice also referred to as must).

When crushed and pressed, the sugar content of the grapes is passed into the grape juice (must). This must sugar is used as food by the yeasts (similar to the yeast that is used to make bread), which in the controlled condition of vinification, are then turned into alcohol. The more sugar there is, the more alcohol there will be in the wine. The fermentation will continue until a specific level of alcohol is reached where the yeasts cannot survive any longer. At this point, the fermentation stops and the sugar that has not been turned into alcohol, remains in the wine and is called residual sugar.

Wine is a strictly regulated product at international, European and national level and based on its residual sugar level, it is classified into the following categories: dry, semi dry, semi-sweet, sweet.

Still wines

Calories in still wines

Sweetness of wine

According to EU regulation 753/2002, the following terms may be used on the labels of table wines and quality wines:


Medium Dry




up to 4 g/l

up to 12 g/l

up to 45 g/l

more than 45 g/l

If balanced with suitable acidity

up to 9 g/l

up to 18 g/l

Each gr of sugar is 4 kcal.

Sparkling wines have different ratings revised According to COMMISSION REGULATION (EC) No 607/2009 of 14 July 2009.
Calories in sparkling wines


Sugar content
(grams per litre)

Brut Nature (no added sugar)

0–3 = 67.2kcal – 67.4 (67.2 +0.3*4) Kcal

Extra Brut

0–6 = 67.2 Kcal – 69.6 Kcal (67.2+0.6*4)


0–12 = 67.2 Kcal – 72 Kcal (67.2+4*1.2)

Extra Dry, Extra Sec,
Extra seco

12–17 = 72 Kcal – 74 kcal (67.2+4*1.7)

Dry, Sec, Seco

17–32 = 74 kcal – 80 kcal (67.2+4*3.2)

Demi-sec, Semi-seco, Medium dry

32–50 = 80 kcal – 87.2 kcal (67.2+4*5)

Doux, Sweet, Dulce

50+ = +87.2kcal

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