干葡萄酒，是对葡萄酒，根据其甜度而进行的分类。

2002年11月14日，中国经贸委发表的《中国葡萄酿酒技术规范》对甜度分类为：

The subjective sweetness of a wine is determined by the interaction of several factors, including the amount of sugar in the wine, but also the relative levels of alcohol, acids, and tannins. Sugars and alcohol enhance a wine's sweetness; acids (sourness) and bitter tannins counteract it. These principles are outlined in the 1987 work by Émile Peynaud, The Taste of Wine.