Alcohol is the intoxicating element produced by the yeast FERMENTATION of certain carbohydrates—the sugar in fruit, in the instance of wine. If a wine is fully fermented, 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 end up with 12.6 to 13.8 percent alcohol if VINIFIED completely DRY. Ethyl alcohol, also known as ethanol, lends little if any flavor to wine but must be present in the right proportion to give wine a desirable BALANCE. Wine with a low alcohol level might be too sweet because not enough of the grape’s sugar was converted. This results in RESIDUAL SUGAR, an undesirable trait in some wines. Wines with excessive alcohol are characterized by a burning sensation in the mouth and are, in fact, referred to as HOT. Wines with full, CONCENTRATED fruit flavors can withstand higher alcohol levels without becoming hot; more delicate wines don’t fare as well. See also ALCOHOL BY VOLUME.