Residual sugar refers to the amount of sugar remaining in wine or beer after the fermentation process has completed. It is an indicator of sweetness and is measured in grams per liter. The level of residual sugar can affect the taste, body, and overall balance of the beverage. It is an important parameter for winemakers and brewers to control in order to achieve the desired flavor profile.
The formula to calculate the residual sugar content is:
\[ \text{RS} = \text{IS} \times \text{FG} \]
Where:
Let's assume the following values:
Using the formula:
\[ \text{RS} = 200 \times 1.010 = 202 \text{ grams per liter} \]
The residual sugar content is 202 grams per liter.