Louis Pasteur considered a dry wine the cleanest, useful and healthy drink in the world. There is a wrong opinion that the dry wine is undiluted water wine without addition of sugar. In fact all wines are classified by degree of completeness of process of fermentation and transformation of a spirit mash into wine.
The concept "dry wine" special and doesn't correspond to "dryness-mokrostyyu" of drink in any way. And how there can be a liquid (which wine is) dry?! The term "dry wine" is directly connected with technology of winemaking and process of fermentation. For ensuring stability of future wine the wine makers usually try all sugar which is contained in grape juice (or alburnum), to turn into alcohol. Table wines in which sugar perebrodit completely or "dry" are called dry. Semidry wines contain from 3 to 8% of sugar, and in sweet or sweet wines the percent of sugar is even higher. Usually dry wines contain from 9 to 14 percent ethyl of the alcohol received directly from the sugar which is contained in grapes. Fortress of wine depends on a grade of grapes and the area in which it grew. In Armenia for long solar summer the bunches accumulate a large number of sugar, and the content of ethyl alcohol in the Armenian dry wines reaches 17%. Except ethyl alcohol the dry wine contains a number of useful organic acids and also fructose, glucose, vitamins and mineral substances. Depending on a grade of grapes from which wine is produced dry they are white, red and pink. All dry wines are divided into fermentations, ordinary or unrestrained (ready-to-serve right after completion of process, filtration and clarification), branded (with endurance term of a year and more, on labels of such wines it is accepted to specify year of a harvest) and collection (with long-term endurance, white wines are usually matured 10-18 years, and red – 25-30). It is impossible to determine "dryness" of wine by color or a smell, to learn as far as wine dry or sweet is possible only when tasting. At the majority of wines on labels the content of residual sugar is specified. At dry wines it is less than 9 g/l. The French dry wines mark the inscription Sec, Italian - Secco, and Spanish - Seco.