如果酒标上标注天然(Brut)，香槟的残留糖(residual sugar)含量必须低于每公升12克（这个指标本来是15克，并且允许有3克的浮动）。世界上最大的香槟品牌酩悦(Mo?
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在发酵过程中，没有转化为酒精的糖成为残留糖。
Any sugar not converted to alcohol during the fermentation process of making wine is called residual sugar.
而比较年轻的葡萄酒更容易散发出水果香气，正是得益于这些1% - 3%的残留糖。
A young wine will have a fruity taste and aroma because of 1% to 3% residual sugar.
牙齿上的残留物在口腔内会分解为糖和酸，腐蚀牙齿，形成牙渍。
Remnants of foods will break down in the mouth releasing the sugars and acids that cause damage and discoloration to teeth.
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