What is the degree of red wine?

The alcohol content of wine has been widely standardized, generally between 8.5%- 15%(ABV), and the alcohol content of some fortified wines can be as high as 15%-20%(ABV). So the degree of red wine is also within this range.

We often find that the alcohol content of American red wine is 13%, and that of Australian red wine is 13.5%, even 14%. Countries with relatively cold weather, such as Germany, have low sugar content and low alcohol content.

Too high or too low alcohol content will affect the taste of red wine: too high will mask the natural aroma of red wine, and too low will lead to insufficient taste of red wine.

In order to change the alcohol content of red wine, various techniques were used in the production of red wine. For example, if the sugar content of grapes is too high, a rotating cone column (SCC) can be used to reduce the alcohol content of red wine. For grapes with too low sugar content, sugar is added to improve the alcohol content of red wine.

High alcohol content requires ripe grape fruit, which is the basis of brewing good wine, so the degree of high-quality wine is generally higher than 13. However, if you simply pursue high alcohol content, you can add sucrose, and adding sugar (adding sugar for the purpose of increasing alcohol content) is allowed in the wine industry.

It is now because a high-quality wine has a relatively high alcohol content, so more and more inferior wines are artificially made into high alcohol content as a selling point. However, the quality of wine has nothing to do with alcohol content. The taste of wine lies in balance. Simply improving alcohol content is worse than wine in other aspects.