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Explanation: The "Vins Doux Naturels" (natural sweet wines), or VDN, are generally produced on shone upon, poor and dry grounds. The vines thus have poor yield and produce musts of a great high content in sugars, 252 grams per liter at least. The addition of alcohol, which correspond of 5 with 10 % of volume of must put in work, stop the fermentation alcoholic in inhibit the action of yeast and allow with wine of keep a part of sugar of raisin.Les sweet wine doux natural have therefore a title alcoholometric asset minimum of 15 % in volume, i.e. a alcoholic strength of at least 15 and a title alcoholometric total of at least 21,5 % in volume.
The second link is a very useful one if you are working on a text concerning wines.
Explanation: Personally, wherever possible, I keep the original term, with my explanation following; I think this is helpful to the reader. The French like to emphasize the fact that is NATURAL sweetness, unlike some of their other sweet wines, where external sugar has been added.
I think I may stand to be corrected on this point, but as far as I am aware, I've only ever come acrosss white ones; again, I feel it is helpful to include this, in contexts where absolute precision of translation is less important than proper understanding (is this a HERESY?!)
latent alcoholism with a penchant for VDN
Tony M France Local time: 15:22 Native speaker of: English PRO pts in pair: 14157