French reducing sugar content

Amerine et ah, 1980). Vermouths are typically classified as sweet (Italian) or dry (French). In the Italian version, the alcohol content can vary from 15% to 17%, with 12-15% sugar. French versions have 18% alcohol with 4% reducing sugar. Dry vermouth contains less herb and spice extract than the sweeter vermouth—about 3.74-5.62 mL/L for dry, and 5.62-7.49 mL/L for sweet (Amerine et al., 1980 Panesar et ah, 2010). 

Dry vermouths usually have a higher alcohol content, lower sugar content, and are lighter color than sweet vermouths. In addition, they are usually more bitter in flavor. In a typical French dry vermouth, the alcohol content is 18% by volume, reducing sugar 4%, total acidity (as tartaric acid) 0.65%, and volatile acidity (as acetic acid) 0.053% (Joslyn and Amerine, 1964). 

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