Q. Some wineries add sugar to red wine that has been dried after fermentation to give the American taste a “smooth” taste. How can I find out how much sugar is in what I’m drinking?
A. It may be best to contact the producer directly to find out how much sugar has been added to a particular wine.
Wine maker Adopt various technologies To achieve the desired characteristics and flavor profile. The addition of sulfites used as preservatives should be labeled on the label to notify individuals of possible allergies, but can be legally used without disclosure of over 60 different additives. .. When it comes to sugar, regulations vary from state to state. In California, for example, the addition of sugar is not allowed at any point in the winemaking process. There, winemakers may rely on unfermented grape juice to fine-tune the sweetness.
“Wine is a bit acidic in nature, and adjustments help balance the sweet and sour elements,” said Nancy Wright, vice president of communications at the Wine Institute, a leading advocate for the California wine industry. I mentioned in. “”Winemakers are allowed by government regulations to adjust the sweetness after fermentation to achieve the desired wine style. “
According to the United States Faculty of AgricultureA 5 ounce red table wine usually contains about 0.9 grams of total sugar, while a glass of Chardonnay contains about 1.4 grams. Sweet dessert wine. It is usually served in a small glass of 2-3 ounces and contains as much as 7 grams of sugar. Depending on where the wine was made, the total may include added sugar or sugar from unfermented grape juice and sugar that is naturally present in the grapes.
The 2015 American Dietary Guidelines recommend limiting your additional sugar intake to 10% or less of your daily calories. This is 12 teaspoons, or 50 grams. The American Heart Association recommends further limiting intake. For women, less than 6 teaspoons (about 25 grams, or 100 calories) per day, and for men, less than 9 teaspoons (36 grams, 150 calories) per day.
In addition to adding sugar to sweeten wine, some producers add sugar before or during fermentation to achieve certain alcohol levels. This process is called ptalization and is more common in cooler wine regions such as Oregon, where grapes ripen slowly. Alcohol fermentation occurs when yeast metabolizes a sugar source (glucose, sucrose, or fructose) and converts it into ethanol (alcohol) and carbon dioxide. In beer, sugar comes from malt cereals, usually barley starch. In wine, it comes from grape juice. Ripe grapes have a high sugar content, but if the available grapes are not very ripe, winemakers may add sugar to aid fermentation and achieve the desired amount of alcohol.
To Tom Hogue, a spokesman for the Alcohol and Tobacco Tax Trade Department, winemakers can voluntarily provide nutritional details about their products, as long as they comply. Regulations from the bureau.. Therefore, winemakers do not need to disclose nutritional information on their labels, but those who choose to do so will be subject to the guidelines, whether sugar or other ingredients.