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Chardonnay grapes usually have little trouble developing sugar content, even in cooler climates, which translates into high potential alcohol levels and limits the need for chaptalization. On the flip side, low acid levels can be a concern which make the wine taste "flabby" and dull.
There are a number of empirical formulae which brewers and winemakers use to estimate the alcohol content of the liquor made. [ citation needed ] Specific gravity is the density of a liquid relative to that of water, i.e., if the density of the liquid is 1.05 times that of water, it has a specific gravity of 1.05.
There is a maximum vine yield of 150 q.l. per hectare for all varietals, and a maximum grape yield of 70%. The wines must rest for a minimum of 15 months on their lees for non-vintage, 24 months for vintage, and 36 for riserva. Minimum alcohol content must be of 11.5%, or 12% for riserva. Trento DOC wines are distinguished by their straw-yellow ...
Natural wines may exhibit a broad range of alcohol content, from below 9% to above 16% ABV, with most wines being in the 12.5–14.5% range. [121] Fortified wines (usually with brandy) may contain 20% alcohol or more.
Wine is a complex mixture of chemical compounds in a hydro-alcoholic solution with a pH around 4. The chemistry of wine and its resultant quality depend on achieving a balance between three aspects of the berries used to make the wine: their sugar content, acidity and the presence of secondary compounds.
McKay says it may also have induced a period of complacency through the ‘90s and early aughts, where “many wineries in the Santa Cruz Mountains were content with producing ‘good’ wines. …