The content of alcohol in wine refers to the proportion ethanol; the main type of alcohol present. The possible or theoretically achievable alcohol content of a wine can already be found in the grapes by the Mostgewicht can be calculated. It results from the sugar (Fructose and glucose) in the must, which in the fermentation in alcohol and carbon dioxide is converted. In the 19th century, the French chemist Joseph Gay-Lussac (1778-1850) developed a system that shows the alcohol content in degrees (°), which is still partly used in the Anglo-American region. Internationally used today and standardized within the EU, however, the specification in volume, The measurement is carried out at a temperature of 20 ° Celsius.
There are four different terms for alcohol content. Above all, there is interest in how much alcohol is actually contained in the drink. Is in most countries label the existing alcohol content is given:
Existing alcohol content : Pure alcohol actually contained in the must or wine.
Potential alcohol content : Theoretical part which can be obtained by completely fermenting the residual sugar would also be possible. In Italy this value is often determined according to the alcohol content in the form of e.g. B. "14% vol + 4" specified. In the specific case, this means a residual sugar equivalent to 4% alcohol, which is about 65 g (1% alcohol corresponds to 16 to 17 g sugar).
Total alcohol content : sum of the available and potential alcohol content.
Natural alcohol content : total alcohol content before any enrich,
The rule of thumb is that during fermentation, 10 grams of sugar per 1,000 grams of must produce 0.66% vol alcohol. A content of 8 grams of alcohol per liter corresponds to around 1 ° or 1% vol. The conversion formula is% vol x 7.894 = grams of alcohol per liter (g / l) of wine. At 12% vol this gives 94.7 g /...