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Earlier studies have already suggested that grapevine characteristics such as flowering and grape sugar ripeness may be linked to climatic changes.

I don’t mean wines that are presented as dry, even though they may contain quite a bit of residual sweetness, that is, grape sugar that was not fermented into alcohol.

Yeast ferment all or nearly all of the grape sugar into alcohol.

Wines can range from around 7 percent for a sweet wine, in which all the grape sugar is not fermented into alcohol, to 20 percent for a wine fortified with spirits, like port.

He survived on five mooncakes and a bag of grape sugar.