Which term is used to describe the sweetness level in a wine?

The term that describes the sweetness level in a wine is residual sugar. Residual sugar refers to the sugar that remains in the wine after fermentation has completed. During fermentation, yeast converts sugar into alcohol, but if the fermentation is stopped before all the sugar is converted, some sugar will remain, resulting in a sweeter wine. This sweetness can be measured in grams per liter and can greatly influence the taste, balance, and overall perception of the wine.

Other terms mentioned are related to different aspects of wine tasting. Acidity impacts the tartness and crispness of the wine, body refers to the weight and fullness of the wine in the mouth, and tannins are compounds found in grape skins, seeds, and stems that provide structure and bitterness, often contributing to the aging potential of red wines. None of these terms directly indicate sweetness, making residual sugar the correct choice for describing the sweetness level in wine.