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 the methods of production, wine type, grape varieties, ageing processes, the following phenolics can be found in wine. The list, sorted in alphabetical order of common names, is not exhaustive. Phenolic compounds may interact with volatiles and contribute to the specific release of aromas in a wine. Although phenolics are speculated to provide antioxidant benefits from consuming wine, no evidence exists to date that wine phenolics actually have any effect in humans. Phenolic content in wine The phenolic content in wine refers to the phenolic compounds—natural phenol and polyphenols—in wine, which include a large group of several hundred chemical compounds