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 with high tannin content can be less palatable than wines with a lower level of tannins. Tannins can be described as leaving a dry and puckered feeling with a "furriness" in the mouth that can be compared to a stewed tea, which is also very tannic. This effect is particularly profound when drinking tannic wines without the benefit of food. Many wine lovers see natural tannins (found particularly in varietals such as Cabernet Sauvignon and often accentuated by heavy oak barrel aging) as a sign of potential longevity and ageability. Tannins impart a mouth-puckering astringency when the wine is young