potential alcohol

from

The ALCOHOL level that could be achieved if grape MUST is fully fermented (see FERMENTATION) and the resulting wine is completely DRY. Winemakers measure the MUST WEIGHT or SPECIFIC GRAVITY (generally with a REFRACTOMETER or HYDROMETER) to calculate the potential alcohol—it’s one way to determine the quality of the must. The three scales used in this analysis are BAUMÉ, BRIX, and OECHSLE. From 40 to 45 percent of the grapes’ sugar content is converted into carbon dioxide and from 55 to 60 percent is converted into ethyl alcohol (the only alcohol suitable for drinking). Therefore, a wine whose grapes were picked at 23° Brix will have a potential alcohol level of between 12.6 to 13.8 percent if VINIFIED completely DRY.