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The sugar in the grapes is transformed into alcohol by the action of the yeasts during alcoholic fermentation.

Alcohol is one of the essential elements of the gustatory balance of a wine. Low in alcohol, a wine will appear flat, “watery”.
In case of excess alcohol, if the tannic structure does not compensate, the wine may appear “hot” or even “burning” (taste of methylated spirits).

The AOC regulations set a range to be respected for each appellation.

A wine at “12 degrees” contains 12 centilitres of pure alcohol per liter, which is written on the label “12% vol”.