Sweetness of wine or the slightly sweeter classification of "Brut" or even "Extra Dry/Extra Sec/Extra Seco" (because 9 + 3 = 12 grams per litre). The rules applicable to labellings before 14 July 2009 were: In Austria, the Klosterneuburger Mostwaage (KMW) scale is used. The scale is divided into Klosterneuburger Zuckergrade (°KMW), and very similar to the Oechsle scale (1 °KMW =~ 5 °Oe). However, the KMW measures the exact sugar content of the must. In Canada, the wine industry measures wine sweetness as grams of sucrose in 100 grams of grape juice or grape must at 20 °C in degrees Brix. In
Phenolic content in wine concentration in the skins of wine grapes. The accumulation in ripe berries of different concentrations of both bound and free resveratrols depends on the maturity level and is highly variable according to the genotype. Both red and white wine grape varieties contain resveratrol, but more frequent skin contact and maceration leads to red wines normally having ten times more resveratrol than white wines. Resveratrol produced by grape vines provides defense against microbes, and production can be further artificially stimulated by ultraviolet radiation. Grapevines in cool, damp regions with higher risk of grape diseases, such as Bordeaux and Burgundy, tend to