How is a dry wine primarily obtained?

A dry wine is primarily obtained through the full conversion of sugars into alcohol during the fermentation process. This process involves the yeast consuming the sugars present in the grape juice and converting them into alcohol and carbon dioxide. When fermentation is allowed to complete without interruption, the result is a wine that has little to no residual sugar, which makes it taste dry.

In contrast, halting fermentation would leave residual sugar in the wine, resulting in a sweeter taste, which would not categorize the wine as dry. Adding sweetness, such as through the addition of sugar or sweetening agents, directly contradicts the definition of a dry wine since it increases the sugar content. Concentration of flavors typically refers to the intensity of taste and aroma rather than the sugar content and does not inherently determine whether a wine is dry or sweet. Thus, the concept of full sugar conversion is the key to achieving the characteristic dryness in a wine.