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Alcohol content

alcoholic strength, content (GB)
gradazione alcolica (I)
teor alcoólico (PO)
graduación alcohólica (ES)
teneur en alcool, degré alcoolique (F)

The alcohol content in wine refers to the proportion of ethanol; the main type of alcohol present. The theoretically achievable alcohol content of a wine can already be calculated in the grapes by the must weight. It results from the sugar (fructose and glucose) in the must, which is converted into alcohol and carbon dioxide during fermentation. In the 19th century, a system was developed by the chemist Joseph Gay-Lussac (1778-1850) that represents the alcohol content in degrees (°), which is still partly used in Anglo-American countries. Today, however, the indication in percent by volume is internationally common and standardised within the EU. The measurement is made at a temperature of 20 °Celsius.

Definition of terms

There are four different terms for alcohol content. The main interest is in how much alcohol is actually contained in the drink. In most countries, the actual alcohol content is indicated on the label:

actual alcohol content
Pure alcohol actually contained in the grape must or wine.

Potential alcohol content
Theoretical proportion that would be additionally possible by complete fermentation of the residual sugar. In Italy, this value is often given after the existing alcohol content in the form of e.g. "14% vol+4". In this specific case, this means a residual sugar of the equivalent of 4% alcohol, which is about 65 g (1% alcohol corresponds to 16 to 17 g sugar).

Total alcohol content
Sum of existing and potential alcohol content.

Natural alcohol content
Total alcohol content before any enrichment.

During fermentation, 10 grams of sugar per 1,000 grams of must yield 0.66% alcohol by volume. A content of 8 grams of alcohol per litre corresponds to about 1° or 1% vol. The conversion formula is % vol x 7.894 = grams of alcohol per litre (g/l) of wine. At 12% vol, this gives 94.7 g/l. In a 0.75 litre bottle of wine, this is 71 g of pure alcohol. An eighth of wine contains approximately the same amount of grams of alcohol as it has percent by volume. This means that in an eighth of wine with 12% vol. there are 12 g of alcohol. A simple method for determining the alcohol content is the Rebelein method.

Gerät von Dr. Rebelein für die Bestimmung des Alkoholgehalts

Health aspects

Accordingly, what is the alcohol level if you drink alone a bottle of wine with 0.75 litres (that is three quarters or six eighths of wine) with an alcohol content of 12% vol? It should be noted that this also depends on physical condition, drinking speed, gender and other factors. Calculated by rule of thumb, these "three quarters of wine" give a gross 1.2 per mille for a man weighing about 85 kg and drinking for two hours (see formula under blood alcohol concentration). For the acceptable amount to consume, see under Health..

Promill Calculator

There is a wide range of calculators available to help you calculate your blood alcohol level after drinking alcoholic beverages according to Widmark's formula, based on your weight, height and sex, as well as the beverages you have consumed.

alcoholic beverages

The alcoholic strengths given are to be understood as approximate guide values. For all alcoholic beverages, there are partly different legal requirements in the countries regarding minimum and often also maximum values (see the relevant keywords such as cognac and the countries):

Beverages

Percent

Non-alcoholic beer 0.0 to 0.5
Light beer 2.0 to 3.2
Beer (top-fermented beer, Altbier, Kölsch) 4.5 to 5.4
Strong beer (bock beer) 5 to 12
Wine - light up to 11
Wine - medium up to 13
Wine - heavy over 13
Sparkling wine - cava, sparkling wine, champagne etc. 9 to 13
fortified wines - Malaga, Port, Sherry etc. 15 to 19
Brandy - Armagnac, Cognac, Lourinhã, Metaxa etc. 36 to 45
Liqueur 11 to 55
Rum 38 to 80

The "right" alcohol content has a positive influence on the taste. Many aromatic substances are soluble in alcohol. Wines with too much alcohol lose their balance and can appear alcoholic or brandy-like. They appear less fragrant, because the aromas are bound to the alcohol. In addition, the typicality of the variety suffers. On the other hand, alcohol hides acids. A dry wine with low residual sugar and high alcohol content can taste relatively sweet.

Wines with a high alcohol content have more body (fullness), less alcohol emphasises elegance. Wines with (too) low alcohol content often taste characterless and hollow (empty). At the "sweet spot" level, the wine achieves a perfect harmony between aroma, fruitiness and taste. In the case of wines with (too) high alcohol content, this harmony can be achieved by the alcohol reduction process.

Wine law requirements

According to the EU regulation, the actual alcohol content must be indicated on the label in percent by volume using full or half units, rounded if necessary. The indicated value may deviate from the content determined by analysis by a maximum of 0.5% vol. In the case of wines indicating the year of harvest, wines aged in bottles for more than three years, sparkling wines, semi-sparkling wines, liqueur wines and wines made from overripe grapes, the alcoholic strength by volume indicated may not differ from that determined by analysis by more than 0.8% vol. The symbol "% vol" shall be added to the value; this figure may be preceded by the terms "actual alcoholic strength" or "actual alcohol" or the abbreviation "alc.".

Furthermore, there are specifications for minimum alcohol content per wine-growing zone. For A and B these are as follows since 2009: For wine (formerly table wine) at least 6.5% (corresponds to 11.2 KMW, at which harvesting is allowed) plus max. possible enrichment by 2% results in 8.5% for the finished wine. For all other wine-growing zones at least 9% apply. However, the specifications for Landwein, Qualitätswein and Prädikatswein may be regulated by the Länder themselves and therefore vary greatly (also per growing region). The respective regulations are included in the country keywords.

In compliance with country-specific regulations, enrichment with certain sugary substances is also permitted in order to increase the natural alcohol content. The addition of alcohol to the finished, i.e. already fermented wine is called spriting. The alcohol content can be determined by various methods; see analytical testing. A tabular list of all wine constituents can be found under the heading Total extract.

Further information

See also the keywords alcohol, alcoholism, alcohol prohibition and health, as well as lists of relevant keywords under alcoholic beverages and alcohol consumption.

Graphic Rebelein method: by danielb81 - Own work, Public domain, Link

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