Very interesting article by KelliWhite, as linked by WineTerroirist, in GuildSomm:
SugarInWine .

It discusses the importance of the glucose/fructose ratio and how the fermentation can vary that ratio. And that fructose can taste twice as sweet as glucose.
The one thing that caught my attention was that the conversion of grape sugars to alcohol can vary according to a number of factors, including "the architecture of the tank". Hmmm...that a new one to me and, as RandalGraham would say "counterintuitive".

It talks a lot about the concept of leaving RS in "dry" wines and how it can affect your sense of the wine.

Anyway, a rather interesting read by Kelli I thought.