Sweetness perception: impression, not sugar

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The standard

A perceived sweetness arises in the mouth, not in the laboratory: it depends on how sugar, alcohol, acidity and tannin balance one another.

Criteria

Residual sugar provides the basic stimulus but does not determine the impression alone
Alcohol and glycerol raise perceived sweetness, acidity and tannin lower it
The impression concerns the overall effect, not a measured quantity
Two wines with the same residual sugar can taste differently sweet

Distinction

Sweetness perception ≠ residual sugar: residual sugar is the measured quantity, the perceived sweetness its impression after balancing by acidity and alcohol. Sweetness perception ≠ fruit aroma: ripe fruit can feign sweetness without any sugar present.