Determining the percentage of alcohol by volume (ABV) in wine involves measuring the difference in specific gravity or density of the grape juice before fermentation and after fermentation is complete. This difference is then applied to a formula or table to estimate the resulting ABV. For instance, a starting specific gravity of 1.090 and a final specific gravity of 0.995 would indicate a significant amount of sugar has been converted to alcohol, leading to a higher ABV.
Precise knowledge of a wine’s alcoholic strength is essential for several reasons. It impacts taxation and labeling regulations, ensuring compliance with legal standards. It also aids in predicting the wine’s stability and aging potential, as alcohol acts as a preservative. Historically, accurately gauging alcoholic strength was a crucial skill for winemakers in ensuring product quality and marketability.