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A sweet wine simply means the fermentation was halted before all the sugar was consumed, either by removing all the oxygen or removing the biologicals.

I don't think you described the well-known chemistry of fermenting sugars to ethanol. You might want to do your own checking, and revise your assessment of contradicting me. Here's aan excerpt of a fuller article that repeats what I wrote earlier in this thread:

Ethanol fermentation

(excerpt)

Alcoholic fermentation, also referred to as ethanol fermentation, is a biological process in which sugars such as glucose, fructose, and sucrose are converted into cellular energy and thereby produce ethanol and carbon dioxide as metabolic waste products. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process.

From http://www.winesandvines.com/template.cfm?section=features&content=66003

Oxygen’s effects
So just what does oxygen do to wine? Many white wines are made reductively from the start, protecting them as much as possible from oxygen after crushing, but for some white styles and most red wines, oxygen exposure at some stages of fermentation is an important tool in winemaking. For all wines, some oxygen is needed for healthy yeast growth during primary fermentation, and a deficit will result in struggling ferments that are liable to produce sulfides, causing reduction problems. Once fermentation is complete, the requirement for oxygen is much reduced—especially for unoaked white wine styles. Winemakers will look to protect wines during storage and movement by the use of inert gases and stainless steel tanks. However, the use of oak barrels is a deliberate attempt to make positive use of small levels of oxygen exposure during winemaking to achieve stylistic goals. This is particularly important for red wines with substantial tannic structure. Increasingly, winemakers are usin g controlled oxygen delivery during winemaking (known as microoxygenation) to assist in developing structure, color and mouthfeel in red wines—although this is still pretty much an empirical process that involves a good degree of guesswork and tasting rather than exact measurement. When a winemaker has decided his wine is ready for bottling (which can be as little as a few months and as long as several years after vintage) he needs to decide how that bottling is to take place—and also how the bottle is to be sealed. These decisions will have important implications for the shelf-life of the wine, and also how the wine will appear to consumers at the point of consumption.