Prädikatswein is technically a subcategory of qualitätswein (formerly known as Qualitätswein mit Prädikat) so it too has many of the same requirements and must earn an amtliche prüfungsnummer. It makes up the remaining 23 - 30% of German wine produced each year and has all the same requirements of qualitätswein. Various additional requirements exist, however, depending on the wine’s subclassification (“prädikat”). The most notable difference between prädikatswein and qualitätswein is that prädikatswein cannot be made using the enrichment process commonly called chaptalisation. Prädikatswein is subdivided into six subcategories: kabinett, spätlese, auslese, eiswein (“ice wine”), beerenauslese, and trockenbeerenauslese (“TBA”). Because the six prädikatswein subcategories increase in the minimum öchsle measurement required for grapes, it is also a common misunderstanding to think that wine from higher öchsle subcategories are sweeter. That is a safe assumption for prädikatswein at the high öchsle end (Auslese - TBA), but an öchsle measurement has little effect on the residual sweetness left in a finished wine because sugar present in the grapes is removed from the juice during fermentation. Dry prädikatswein from the kabinett, spätlese, and even auslese subcategories is common.