vein, mille jääksuhkrusisaldus on kuni 4 g/l või happesuse ja jääksuhkru kindla suhte korral kuni 9 g/l
wine with a residual sugar content not exceeding 4 g/L, or up to 9 g/L provided that the total acidity, expressed as grams of tartaric acid per litre, is not more than 2 g/L lower than the residual sugar content
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