Which Is Drier Brut Or Extra Dry: Brut is drier, with 0–12 grams of residual sugar per liter. Extra Dry is sweeter, usually 12–17 grams per liter, despite the name sounding leaner.
For a crisp, less sweet bottle, choose Brut. It is the standard dry style for Champagne, Prosecco, Cava, and other sparkling wines.
Choose Extra Dry if you want a softer, rounder sip with a touch more sweetness, especially for brunch, fruit, or mildly spicy foods.
Brut is drier than Extra Dry. In sparkling wine, Brut typically has 0–12 grams of sugar per liter, while Extra Dry is slightly sweeter at about 12–17 grams per liter.
Quick Numbers At A Glance
Brut is drier than Extra Dry. In sparkling wine, “dry” means less residual sugar. Brut usually has 0 to 12 grams of sugar per liter, while Extra Dry usually has 12 to 17 grams per liter.
| Label on bottle | Residual sugar | Which tastes drier? |
|---|---|---|
| Brut | 0 to 12 g/L | Drier |
| Extra Dry | 12 to 17 g/L | Slightly sweeter |
The confusing part is the word “Extra Dry.” It sounds drier than Brut, but it is not. Extra Dry sits one step sweeter than Brut on the standard sparkling-wine sweetness scale.
Quick Example: One 750 ml Bottle
A 750 ml bottle is 0.75 liters. If a Brut has 8 g/L of residual sugar, the whole bottle contains about 6 grams of sugar.
Math: 8 g/L × 0.75 L = 6 grams of sugar per bottle.
If an Extra Dry has 16 g/L, the bottle contains about 12 grams of sugar.
Math: 16 g/L × 0.75 L = 12 grams of sugar per bottle.
In that example, the Extra Dry bottle has double the sugar of the Brut bottle, even though both may taste fairly crisp because bubbles and acidity reduce the perception of sweetness.
Per Glass Difference
A 5-ounce pour is about 148 ml, or 0.148 liters. A Brut at 8 g/L has about 1.2 grams of sugar per glass.
Math: 8 g/L × 0.148 L = 1.18 grams.
An Extra Dry at 16 g/L has about 2.4 grams of sugar per 5-ounce glass.
Math: 16 g/L × 0.148 L = 2.37 grams.
So the practical difference is often about 1 gram more sugar per glass, depending on the exact bottle.
Edge Cases That Matter
A Brut at the top of its range, 12 g/L, can taste close to an Extra Dry at the bottom of its range, 12 g/L. At that boundary, the label may not tell you a noticeable difference.
A very lean Brut at 2 g/L will taste much drier than an Extra Dry at 17 g/L. In a 750 ml bottle, that is 1.5 grams versus 12.75 grams of sugar.
If you want the drier choice between the two, buy Brut. If you want a softer, rounder sparkling wine that is still not overtly sweet, choose Extra Dry.
Brut Is Drier Than Extra Dry
Brut is drier than Extra Dry. In sparkling wine labeling, Brut usually means 0 to 12 grams of residual sugar per liter. Extra Dry, also called Extra Sec, usually means 12 to 17 grams per liter.
That means Extra Dry is not the driest style. It is typically a half-step sweeter than Brut, even though the words sound backwards in plain English.
| Label | Typical residual sugar | Relative taste |
|---|---|---|
| Brut Nature | 0 to 3 g/L | Very driest |
| Extra Brut | 0 to 6 g/L | Drier than Brut |
| Brut | 0 to 12 g/L | Dry |
| Extra Dry | 12 to 17 g/L | Slightly sweeter than Brut |
| Dry / Sec | 17 to 32 g/L | Noticeably sweeter |
Worked Example: Brut vs Extra Dry in a 750 ml Bottle
A standard wine bottle is 750 ml, or 0.75 liter. Multiply grams per liter by 0.75 to estimate total residual sugar per bottle.
A Brut at 8 g/L contains about 6 grams of residual sugar per bottle: 8 × 0.75 = 6. That is about 1 1/2 teaspoons of sugar in the whole bottle.
An Extra Dry at 16 g/L contains about 12 grams per bottle: 16 × 0.75 = 12. That is about 3 teaspoons of sugar in the whole bottle.
In that example, the Extra Dry bottle has double the residual sugar of the Brut bottle, even though both may taste fairly crisp because acidity and bubbles reduce the impression of sweetness.
The Boundary Case: 12 g/L
The confusing edge case is 12 g/L. Brut can run up to 12 g/L, and Extra Dry often begins around 12 g/L. So a high-sugar Brut and a low-sugar Extra Dry can taste nearly identical.
Example: a Brut at 12 g/L and an Extra Dry at 13 g/L differ by only 1 gram per liter. In a 5-ounce pour, that difference is tiny: about 0.15 gram of sugar.
That is why the label category is a guide, not a precise sweetness guarantee. A Brut from one producer can taste fruitier than an Extra Dry from another if its acidity is lower or its fruit is riper.
Which One Should You Buy?
Choose Brut when you want the drier bottle for oysters, fried chicken, potato chips, sushi, or cheese boards. Brut is also the safer pick for mimosas if you do not want the drink to turn sugary.
Choose Extra Dry when you want a slightly softer, rounder sparkling wine. It works well with spicy snacks, salty appetizers, brunch pastries, and drinkers who say Brut tastes too sharp.
For the driest choice, do not pick Extra Dry. Pick Brut Nature first, Extra Brut second, and Brut third. Extra Dry comes after Brut on the sweetness scale.
Sweetness Levels By Label
Brut is drier than Extra Dry. On sparkling wine labels, “dry” does not mean zero sugar. Brut allows 0 to 12 grams of sugar per liter, while Extra Dry allows 12 to 17 g/L.
| Label | Residual sugar | What it means in the glass |
|---|---|---|
| Brut Nature | 0–3 g/L | Bone dry, sharp, no noticeable sweetness |
| Extra Brut | 0–6 g/L | Very dry, lean, crisp |
| Brut | 0–12 g/L | Dry, most common style |
| Extra Dry | 12–17 g/L | Lightly sweet, softer than Brut |
| Sec | 17–32 g/L | Noticeably sweet |
| Demi-Sec | 32–50 g/L | Sweet, dessert-friendly |
| Doux | 50+ g/L | Very sweet |
Why “Extra Dry” Is Not Drier Than Brut
The naming is historical, not literal. Extra Dry sits one step sweeter than Brut. If you want the drier bottle, choose Brut, Extra Brut, or Brut Nature before choosing Extra Dry.
A Brut at 8 g/L has 8 grams of residual sugar in a full liter. An Extra Dry at 15 g/L has nearly twice as much. In a 750 ml bottle, that is about 6 g versus 11.25 g of sugar.
Per 5 oz glass, the difference is smaller but still real. A Brut at 8 g/L gives about 1.2 g sugar per glass. An Extra Dry at 15 g/L gives about 2.2 g per glass.
Worked Label Examples
If Bottle A says Brut and Bottle B says Extra Dry, Bottle A is usually the safer pick for a crisp, less sweet taste. Bottle B will usually feel rounder, fruitier, and slightly softer.
If a Brut is at the top of its range, 12 g/L, and an Extra Dry is at the bottom of its range, 12 g/L, they can have the same sugar level. That border case is why taste can overlap.
If a Brut is 3 g/L and an Extra Dry is 17 g/L, the Extra Dry has more than 5 times the sugar. That gap is easy to notice, especially with ripe fruit aromas.
Acidity changes perception. A high-acid Extra Dry may taste less sweet than its sugar number suggests. A low-acid Brut at 11 or 12 g/L may taste fuller and less sharp.
Grape variety also matters. Prosecco labeled Extra Dry often tastes fruity because of pear, apple, and floral aromas. Champagne labeled Brut can taste austere because of acidity, lees, and citrus notes.
- Driest common pick: Brut Nature or Extra Brut.
- Best default dry pick: Brut, 0–12 g/L.
- Slightly sweeter sparkling: Extra Dry, 12–17 g/L.
- For desserts: Demi-Sec or Doux, not Brut.
For the direct answer: Brut is drier than Extra Dry. Extra Dry is not extra dry by modern wording; it is a lightly sweet sparkling wine category above Brut.
Why Extra Dry Tastes Sweeter
Extra Dry tastes sweeter than Brut because it is allowed to contain more residual sugar. In sparkling wine, “dry” is a legal sweetness style, not a plain-English description.
For most sparkling wines, Brut means up to about 12 grams of sugar per liter. Extra Dry usually means about 12 to 17 grams per liter.
That means Extra Dry can have roughly 5 grams more sugar per liter than Brut. In a standard 750 ml bottle, that difference is about 3.75 grams of sugar.
Worked out per glass, the gap is small but noticeable. A 5 oz pour is about 148 ml, so a Brut at 10 g/L has about 1.5 grams of sugar per glass.
An Extra Dry at 16 g/L has about 2.4 grams of sugar per 5 oz glass. That is roughly 0.9 grams more, enough to soften acidity and taste rounder.
The Name Is Misleading
“Extra Dry” sounds drier than “Brut,” but it is not. The order from drier to sweeter is generally Brut Nature, Extra Brut, Brut, Extra Dry, Dry, Demi-Sec, Doux.
The confusion comes from older wine-label language. “Dry” once meant not obviously sweet compared with very sweet sparkling wines. “Extra Dry” meant fairly dry, not drier than Brut.
So if you are choosing between the two and want the less sweet bottle, pick Brut. If you want a softer, fruitier sip, pick Extra Dry.
Why the Sugar Feels Stronger Than the Number Looks
The numeric difference is modest, but sparkling wine is high in acidity. Extra sugar reduces the sharpness, making the wine taste less tart and more peachy, appley, or floral.
Carbonation also changes perception. Bubbles lift aroma and acidity, so a very dry sparkling wine can feel crisp or even severe. A little sugar makes the texture seem fuller.
Example: a Brut at 8 g/L with high acidity may taste bone-dry. An Extra Dry at 14 g/L from the same grapes can taste noticeably smoother, even though the difference is only 6 g/L.
Temperature matters too. Served very cold, sweetness is muted and acidity stands out. As the glass warms slightly, an Extra Dry often tastes rounder and sweeter.
Edge Cases: When Brut Tastes Sweeter
A Brut can taste sweeter than an Extra Dry if the Brut has riper fruit flavors, lower acidity, or more dosage near the top of its range.
For example, a Brut at 12 g/L may taste softer than an Extra Dry at 12 g/L if the Brut is fruitier or less acidic. At the boundary, the labels can overlap in perception.
A producer’s house style also matters. Champagne, Prosecco, Cava, and domestic sparkling wines can all use these terms, but grape variety and acidity change how sweet the same sugar level tastes.
For a fast choice: Brut is drier; Extra Dry is sweeter. If buying for cocktails or sharp, crisp sipping, choose Brut. If serving with salty snacks, brunch, or spicy food, Extra Dry can work better.
How To Choose The Right Bottle
Brut is drier than Extra Dry. On most sparkling wine labels, Brut usually has 0-12 g/L residual sugar. Extra Dry is sweeter, commonly 12-17 g/L.
Use The Label, Not The Wording
- 1. Pick Brut if you want the driest common choice. A Brut Champagne, Prosecco, Cava, or domestic sparkling wine is the safer buy when someone asks for “dry sparkling wine.” Expect a crisp finish and less obvious sweetness.
- 2. Pick Extra Dry if you want lightly sweet, not sugary. Extra Dry is confusing because it is not extra dry. It is usually 12-17 g/L sugar, so it tastes rounder than Brut but still far less sweet than dessert-style sparkling wine.
- 3. Match the bottle to the food. Choose Brut with oysters, fried chicken, potato chips, sushi, goat cheese, or charcuterie. Choose Extra Dry with spicy shrimp, glazed ham, brunch pastries, fruit plates, or salty snacks with heat.
- 4. Use sugar grams to compare two bottles. If Bottle A is Brut at 8 g/L and Bottle B is Extra Dry at 16 g/L, Bottle B has twice the residual sugar. In a 5-ounce pour, that difference is noticeable but not dessert-sweet.
- 5. Adjust for acidity. A high-acid Extra Dry can taste drier than expected, while a low-acid Brut can taste softer. If the wine is Champagne or Cava, Brut often tastes sharper. If it is Prosecco, Extra Dry may taste fruitier.
- 6. Choose by crowd preference. For a mixed group, buy 2 Brut bottles for every 1 Extra Dry bottle. For brunch or guests who dislike tart wine, reverse it: 2 Extra Dry bottles for every 1 Brut bottle.
- 7. Check edge-case label terms. “Brut Nature,” “Zero Dosage,” and “Extra Brut” are usually drier than Brut. “Dry,” “Demi-Sec,” and “Doux” are sweeter than Extra Dry. Do not rely on the English meaning of “dry.”
Fast Buying Examples
For mimosas: use Brut if the orange juice is sweet. Use Extra Dry if the juice is tart, freshly squeezed, or heavy on grapefruit.
For a toast: Brut is the default. It tastes cleaner at room-noise parties, pairs with more appetizers, and is less likely to seem candy-like after one glass.
For Prosecco: many supermarket bottles are Extra Dry. If you want noticeably crisp Prosecco, look specifically for “Brut” on the front label.
For Champagne: Brut is the standard house style. Extra Dry Champagne exists, but it is less common and will taste slightly softer and more rounded.
Simple rule: if the choice is only Brut or Extra Dry, buy Brut for drier and Extra Dry for slightly sweeter.
Steps To Read Sparkling Wine Labels
Fast answer: Brut is drier than Extra Dry. On most sparkling wine labels, “Brut” means 0–12 grams of sugar per liter. “Extra Dry” means 12–17 grams per liter, so it tastes slightly sweeter.
1. Find the sweetness term first
Look for one of these words on the front or back label: Brut Nature, Extra Brut, Brut, Extra Dry, Dry, Demi-Sec, or Doux. This term tells you more about sweetness than the grape, region, or price.
| Label term | Residual sugar | What it means in the glass |
|---|---|---|
| Brut Nature | 0–3 g/L | Bone-dry, sharp, no obvious sweetness |
| Extra Brut | 0–6 g/L | Very dry, lean, crisp |
| Brut | 0–12 g/L | Dry, the most common style |
| Extra Dry | 12–17 g/L | Off-dry, slightly sweeter than Brut |
| Dry | 17–32 g/L | Noticeably sweet |
| Demi-Sec | 32–50 g/L | Sweet, dessert-leaning |
| Doux | 50+ g/L | Very sweet |
2. Do not read “Extra Dry” literally
“Extra Dry” sounds drier than Brut, but it is not. It sits one step sweeter. If a bottle says Brut, expect a drier finish. If it says Extra Dry, expect more roundness and a softer sweet edge.
Worked example: Bottle A says “Brut” and has 9 g/L sugar. Bottle B says “Extra Dry” and has 15 g/L sugar. Bottle B contains 6 more grams per liter, so it will usually taste sweeter.
Another example: a 750 ml bottle at 12 g/L contains 9 grams of sugar in the bottle. A 750 ml bottle at 17 g/L contains 12.75 grams. That is 3.75 grams more per bottle.
3. Check the producer’s tech sheet if the label is vague
Many labels only give the category, not the exact sugar. Search the producer name, wine name, vintage, and “dosage” or “technical sheet.” Dosage is often listed in grams per liter.
If a Champagne says “dosage: 6 g/L,” it falls within Extra Brut and Brut ranges. If the front label says Brut, the exact number explains why it may taste especially crisp.
If a Prosecco says “Extra Dry” and the tech sheet says 14 g/L, it is typical for that category. It should taste fruitier and softer than a Brut Prosecco at 8 g/L.
4. Use acidity and fruit as tie-breakers
Sugar numbers do not tell the whole taste story. High acidity can make 12 g/L taste dry. Ripe peach, apple, or pear aromas can make a Brut taste sweeter than the number suggests.
Edge case: a Brut at 12 g/L and an Extra Dry at 12 g/L can overlap at the boundary. In that case, they may taste nearly identical, especially if the acidity and fruit ripeness are similar.
Another edge case: a Brut Nature at 2 g/L can taste austere with salty food, while a Brut at 10 g/L may taste more balanced. “Drier” is not always “better”; it depends on the pairing.
5. Match the label to how you will serve it
Choose Brut or Extra Brut for oysters, fried chicken, sushi, potato chips, and aperitifs. The lower sugar keeps the finish crisp and clean.
Choose Extra Dry for brunch, spicy appetizers, fruit plates, or drinkers who say Brut tastes too sharp. The 12–17 g/L range gives a gentler, slightly sweeter profile.
For the specific question “Which is drier, Brut or Extra Dry?” the label rule is simple: Brut is drier. Extra Dry is sweeter, despite the name.
Best Food Pairings By Dryness
Brut is drier than Extra Dry. In Champagne and most sparkling-wine labeling, Brut has 0–12 g/L residual sugar, while Extra Dry has 12–17 g/L. Use those numbers when matching salt, fat, heat, and sweetness.
Brut: 0–12 g/L residual sugar
Choose Brut for salty, fatty, or crisp foods. Its low sugar and high acidity cut through butter, oil, and fried coatings without making the pairing taste sweet.
Best matches: oysters, shrimp cocktail, fried calamari, potato chips, sushi, goat cheese, triple-cream cheese, roast chicken, and buttered popcorn.
Worked example: 6 oysters with a Brut at 8 g/L keeps the finish clean. An Extra Dry at 15 g/L can make the brine taste slightly rounder and less sharp.
For cheese, pour Brut with 1 to 2 oz of creamy cheese per person. The bubbles and acidity refresh the palate after each rich bite.
Extra Dry: 12–17 g/L residual sugar
Extra Dry tastes slightly softer because it carries more sugar than Brut. It works well when the food has mild spice, fruit, glaze, or gentle sweetness.
Best matches: prosciutto with melon, glazed ham, coconut shrimp, crab cakes, spicy tuna rolls, chicken satay, mild Thai curry, and brunch dishes with fruit.
Worked example: a sparkling wine at 16 g/L with chicken satay balances peanut sauce and light chili heat. A Brut at 6 g/L may taste sharper and less forgiving.
For spicy foods, keep heat moderate. Extra Dry can handle jalapeño, ginger, or chili sauce, but it will not rescue very hot dishes the way Demi-Sec can.
Dry, Demi-Sec, and Doux: 17 g/L and up
Dry or Sec sparkling wine has 17–32 g/L residual sugar. Pair it with fruit tarts, honey-glazed carrots, spiced nuts, or dishes with sweet-and-sour sauce.
Demi-Sec has 32–50 g/L residual sugar. Use it with cheesecake, peach cobbler, lemon bars, or hotter takeout, especially when sauce sweetness is obvious.
Doux has more than 50 g/L residual sugar. Serve it with very sweet desserts, such as crème brûlée, frosted cake, or white chocolate mousse.
Rule of thumb: the wine should be at least as sweet as the food. If dessert has 25 g of sugar per serving, Brut will taste thin; Demi-Sec is a safer match.
Serving Temperature And Sweetness
Brut is drier than Extra Dry. In Champagne and most EU-style sparkling labels, Brut contains 0 to 12 grams of sugar per liter. Extra Dry contains 12 to 17 grams per liter.
Serving temperature changes how that sugar feels. Colder wine tastes sharper, firmer, and less sweet. Warmer wine tastes rounder, softer, and more noticeably sweet.
Best Temperature Range
Serve Brut sparkling wine at 45°F to 50°F. This keeps the acidity crisp while allowing enough aroma to show. Very cold Brut can seem lean or severe, especially near 40°F.
Serve Extra Dry at 40°F to 45°F if you want it to taste fresher and less sweet. At 48°F to 50°F, its 12 to 17 g/L sugar range becomes more obvious.
A standard refrigerator is usually about 37°F to 40°F. That is colder than ideal for most sparkling wine. After pouring, wine in a flute can warm several degrees in 10 to 15 minutes.
Worked Sweetness Examples
Example 1: a Brut with 8 g/L sugar has 6 grams less sugar per liter than an Extra Dry at 14 g/L. In a 5-ounce pour, that difference is about 0.9 gram of sugar.
The math: 5 fluid ounces is about 148 mL, or 0.148 L. A 6 g/L difference × 0.148 L = 0.888 gram of sugar per glass.
Example 2: a very dry Brut at 3 g/L compared with an Extra Dry at 17 g/L differs by 14 g/L. In a 5-ounce pour, that is about 2.1 grams more sugar in the Extra Dry.
The math: 14 g/L × 0.148 L = 2.072 grams. That is still a small weight, but in sparkling wine it can noticeably soften the edge of acidity.
For the driest impression, choose Brut and serve it around 45°F. For a fruitier, softer impression without moving into “sweet” dessert-wine territory, choose Extra Dry and serve it near 42°F.
If both bottles are the same temperature, Extra Dry will usually taste sweeter. If the Extra Dry is colder than the Brut, the difference may seem smaller, but the sugar range has not changed.
Common Buying Mistakes To Avoid
The biggest mistake is assuming “extra dry” is drier than “brut.” It is not. On sparkling wine labels, brut is drier: 0 to 12 grams of sugar per liter. Extra dry is sweeter: 12 to 17 grams per liter.
Mistake 1: Reading The Words Literally
In normal English, “extra dry” sounds very dry. In Champagne, Prosecco, and many sparkling wines, it sits one step sweeter than brut. If you want the drier bottle, choose brut over extra dry.
Worked example: a brut at 8 g/L has about 6 grams of sugar in a 750 mL bottle. An extra dry at 16 g/L has about 12 grams in the same bottle. That is double the sugar.
Mistake 2: Ignoring The Range On Brut
Brut is a range, not one fixed sweetness. A bottle at 2 g/L and a bottle at 12 g/L can both say brut. The 12 g/L bottle may taste noticeably rounder, especially with ripe fruit flavors.
If you want very dry sparkling wine, look for brut nature, which is 0 to 3 g/L, or extra brut, which is 0 to 6 g/L. These are drier categories than standard brut.
Mistake 3: Using Champagne Rules For Every Style Without Checking
The sweetness terms are widely used, but style affects perception. Extra dry Prosecco often tastes fruitier than brut Champagne because Prosecco commonly has apple, pear, and floral notes.
Still, the label terms matter. A Prosecco marked extra dry is usually sweeter than one marked brut. Do not choose extra dry if your main goal is the driest possible pour.
Mistake 4: Forgetting Serving Size
A standard 5-ounce pour is about 148 mL. At 12 g/L, that pour contains about 1.8 grams of sugar. At 17 g/L, it contains about 2.5 grams. The difference is small per glass but clear over a bottle.
For a party, the gap adds up. Four 750 mL bottles at 8 g/L contain about 24 grams of sugar total. Four bottles at 16 g/L contain about 48 grams total.
Mistake 5: Buying For “Dry Wine Drinkers” Without Asking
If guests say they like dry wine, buy brut, extra brut, or brut nature. Avoid extra dry unless they specifically enjoy a slightly sweeter, softer sparkling wine.
For mimosas, brut is usually safer because orange juice adds sweetness. Extra dry plus juice can taste noticeably sweeter, especially if the juice is not freshly squeezed.
Data Sources
Questions People Ask
Which is drier, Brut or Extra Dry?
Brut is drier than Extra Dry. In sparkling wine, the label names can be misleading: Extra Dry tastes slightly sweeter than Brut. If you want the crisper, less sweet option for Champagne, Prosecco, or other sparkling wine, choose Brut.
Why is Extra Dry sweeter than Brut?
Extra Dry is an older wine-label term that does not mean the driest style. Brut became the common label for drier sparkling wines. So on a sweetness scale, Brut has less sugar, while Extra Dry has a softer, slightly sweet finish.
How much sugar is in Brut vs Extra Dry sparkling wine?
Brut sparkling wine typically has 0 to 12 grams of sugar per liter. Extra Dry usually has 12 to 17 grams per liter. That small difference is enough to make Extra Dry taste rounder and less sharp than Brut.
Is Brut or Extra Dry better for mimosas?
Brut is usually better for mimosas because orange juice already adds sweetness. Using Brut keeps the drink balanced and crisp. Extra Dry works if you want a softer, fruitier mimosa, but it can taste noticeably sweeter.
What sparkling wine label is driest if Brut is not dry enough?
Choose Brut Nature or Extra Brut. Brut Nature is typically 0 to 3 grams of sugar per liter, while Extra Brut is typically 0 to 6 grams per liter. Regular Brut can go up to 12 grams per liter, so it may taste slightly rounder.
Does Extra Dry mean the same thing for sparkling wine and still wine?
No. On sparkling wine, Extra Dry is a regulated sweetness category that is usually slightly sweet, not bone-dry. For still table wine, “dry” generally means little perceptible sweetness. This naming confusion is common because sparkling-wine labels use older trade terms.
Which is better with salty snacks, Brut or Extra Dry?
Brut is usually the better match for very salty foods like chips, oysters, or Parmesan because its lower sweetness keeps the finish cleaner. Extra Dry can work well with spicy or lightly sweet foods, where its higher sugar level softens heat and acidity.
