What is the alcohol content of red wine?

The alcohol content of wine has been widely standardized and generally lies between 8.5%-15% (ABV), while some fortified wines can be as high as 15%-20% (ABV). So, red wine degrees are within that range.

We often find that the United States of America's red wine alcohol in 13%, Australia's red wine alcohol in 13.5%, or even 14%; like Germany and other countries with relatively cold weather, the grapes are lower in sugar content, and thus the alcohol is also relatively low.

Too much or too little alcohol can affect the flavor of red wine: too much can mask the natural aroma of red wine, and too little can lead to a lack of flavor.

In order to change the alcohol content of red wine, all kinds of skills have been applied to the red wine production process, for example, the sugar content of the grapes is too high to use the "Spinning Cone Column" skill (SCC) to reduce the alcohol content of red wine; and the sugar content of the grapes is too low to go through the process of adding sugar in order to The wine is made from grapes that are too low in sugar and are sweetened in order to increase the alcohol content of the red wine.

Higher alcohol requires better ripened grapes, which is the basis for making good wine, so high quality wines are generally higher than 13 degrees. But if you are simply looking for high alcohol, adding cane sugar is fine. Sugar addition (adding sugar for the purpose of increasing alcohol) is allowed in the wine industry.

It is because a high quality wine has a high degree of alcohol that more and more low quality wines are artificially made to have a high alcohol content as a selling point. But the quality of the wine is not about the alcohol level, the taste of the wine is good or bad in the balance, simply to improve the alcohol, and other aspects of the wine can not match the wine but become bad taste.