wein.plus
Attention
You are using an old browser that may not function as expected. <br><strong>For a better, safer browsing experience, please upgrade your browser.</strong>

Log in Become a Member

Alcohol content

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.

Voices of our members

Dominik Trick

The wein.plus encyclopaedia is a comprehensive, well-researched reference work. Available anytime and anywhere, it has become an indispensable part of teaching, used by students and myself alike. Highly recommended!

Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

The world's largest Lexicon of wine terms.

26,076 Keywords · 46,829 Synonyms · 5,324 Translations · 31,411 Pronunciations · 186,809 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU