IS THERE WINE
WINE consists of ALCOHOL,
acids, sugar, colouring agents,
flavours and fragrances
The alcohol % depends on:
1. The amount of sugar in a grape.
2. What the winemaker does during vinification.
THE AMOUNT OF SUGAR
IN A GRAPE:
The more sugar, the higher
the alcohol content can be.
WHAT THE WINEMAKER DOES DURING VINIFICATION
The winemaker can allow all the sugar to ferment. Then you get a dry wine.
The amount of alcohol that arises depends on the amount of sugar in the grape.
The alcoholcontent of most dry wines is between 10 and 14.5%.
The winemaker can stop fermentation. For example, by cooling the fermenting mass
so that it becomes too cold for the yeasts to work. Then a (semi) sweet
wine is created with 7 à 9% alcohol for example. This wine tastes sweet,
because it contains unfermented sugar.
The winemaker can add so much alcohol that the fermenting mass, at stroke,
contains 18 to 20% alcohol. Then fermentation stops because yeast cells no longer work
at an alcohol percentage higher dan 15%. This is called a fortified wine.
The winemaker can remove alcohol from the wine using special techniques, such as vacuum distillation; then you get alcohol-free wine, with an alcohol percentage of 0.5. Wine is therefore never alcohol-free.