Alcohol content
The alcohol content indicates the proportion of ethanol, in the wine. The figure is expressed in percent by volume. Alcohol is produced by the fermentation of sugar by yeast cultures and gives body and backbone to the wine. In the right proportion, it softens the acids and intensifies the flavor. As a rule, a wine has between nine and thirteen percent by volume. In warmer regions, such as South Africa, the alcohol content can also be higher, as the grapes there have higher must weights and aromatic substances. Therefore, even a wine beyond 14% vol. can have a balanced taste experience. It is not just how much alcohol is in the wine, but how it is packed with aromas and the body that determines a successful taste. However, wines cannot reach over 16.5% by volume through natural fermentation, as the yeasts die from an increased amount of alcohol. An indication of the alcohol content on the label of the wine is mandatory in almost all countries
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