Perhaps the call should be 'Sommelier - there's too much alcohol in my Wine', as the question under debate in the wine industry and by consumers is 'How much is too much?' When I first started working with the wine industry, wine regulations required the alcohol content to be between 8% and 15% by volume. Note that the regulations speak of alcohol rather than ethanol, the output of the fermentation process. The present wine law in Australia (www.wineaustralia.com/australia/ Default.aspx?tabid=1088) states that wine results from the 'complete or partial fermentation of fresh grapes or a mixture of that product and products derived solely from grapes'. Further, wine 'must contain a minimum of 4.5% alcohol by voLume'.
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