trocken
[TRAWK-uhn]
German for "DRY." Officially, a wine labeled "trocken" must meet the following requirements: RESIDUAL SUGAR may not exceed 4 grams per liter (0.4 percent), but it may go up to 9 grams per liter (0.9 percent) as long as the total acidity (see ACIDS) is within 2 grams per liter of the residual sugar. For example, if residual sugar is 9 grams, then total acidity must be at least 7; if total acidity is only 6 grams, then the residual sugar can't exceed 8 grams.
Related Links:
Beerenauslese (BA),
halbtrocken
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.
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