Alcoholic fermentation is in full swing at the Foradori family wine cellarAlcoholic fermentation is in full swing at the Foradori family wine cellar

How wine gets its alcohol

How does the alcohol get into wine? This is something we are often asked. And here’s the answer.

When you want to make wine from ripe grapes, yeast is the magic word, as alcoholic fermentation can only get underway with the help of microorganisms like yeast. Yeast feeds off the sugar in grape juice, producing alcohol, carbon dioxide gas (CO2) and heat. Once the yeast has consumed all the sugar, the alcoholic fermentation ends. At this stage, the wine is «dry».

The more sugar the grapes originally contained, the higher the alcoholic content of the finished wine. Most dry wines have an alcohol content between 11.5 and 16% by volume.

Our wine recommendations

  1. - +
    Italy, Tuscany
    Cabernet Sauvignon

    75 cl
    Aska – Bolgheri doc, Banfi
  2. - +
    Italy, Tuscany
    Cabernet Sauvignon, Merlot, Syrah

    75 cl
    Scalabrone – Bolgheri rosato doc, Tenuta Guado al Tasso
  3. - +
    Italy, Veneto
    Rondinella, Molinara, Corvina

    75 cl
    Campofiorin – Rosso del Veronese igt, Masi

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