Depending on the type of red wine you drink, a single glass can contain anything from less around 1g of sugar (less than a quarter of a teaspoon) right up to 15g (nearly 4 teaspoons!) per glass. Below I'll go through how sugar makes it's way into red wine, along with the best and worst offenders if you are trying to cut down your sugar intake.
Sitting down and relaxing with a glass of red wine after a long day of work is a perfect way to unwind. It takes your mind off the stresses of the day, offers antioxidants, and is a healthy beverage if enjoyed in moderation. Red wine does, however, contain some sugar, and if you are trying to live a sugar free lifestyle, it's important to understand how much sugar is in your red wine, what type of sugar it is, and where it comes from.
Where Does The Sugar In Red Wine Come From?
Sugar in red wine comes directly from the grapes used in the fermentation process. Grapes contain lots of sugar, typically at least 15 grams per cup, depending on the exact type of fruit and how long it has been maturing. This sugar is critical to the wine-making process. In fact, without sugar, wine couldn't be made!
The alcohol content in wine comes from the fermentation of this sugar by yeast. Yeast is a microscopic organism that consumes the sugar for energy in order to replicate and reproduce. The byproduct of this consumption of sugar is alcohol. Once the yeast are no longer able to digest the sugar, any left over sugar will be part of the final product you have in your glass. In short, the sugar in your wine comes from undigested sugar that exists in grapes.
What Type of Sugar Is In Red Wine?
The type of sugar in a glass of red wine is a complex question to answer, simply because grapes contain several different types of sugar to begin with. Grapes use photosynthesis to produce sucrose molecules. Sucrose is then broken down into two more types of sugar; fructose and glucose. Typically, by the time the grapes are harvested, their sugar content will be comprised of around 20% simple sugars such as fructose and glucose. Beyond these sugars, grapes also consist of xylose, rhamnose, and arabinose. These types of sugars are much more complex and cannot be digested by the yeast, therefore they will always be present in wine.
Many winemakers also add sucrose during the process, in order to increase the alcohol content of the wine. This boost of sugar allows the yeast to produce more alcohol. The process of adding sugar does not typically increase the sugar content of the final product, as most of the added sugar is consumed by the yeast.
In the final product, glucose and fructose are the primary residual sugars and these typically give a red wine it's sweet taste.
So How Much Sugar Is In Different Types Red Wine?
No matter how much fermentation occurs, sugar will always be present in red wine. Some sugars simply cannot be digested, and complete fermentation of both glucose and fructose is, in practice, difficult to accomplish and usually not beneficial to the taste of wine. However, between styles of red wine, there is a distinct difference in sugar content.
Pinot Noir - A popular wine for many people, pinot noir is "lighter" than other red wines. It is a dry wine, and contains very low sugar levels. In fact, residual sugar levels are usually well below 0.5%. This means that each glass of wine holds only about 1 gram of sugar.