Closing

The alcohol in wine comes primarily from the fermentation of the natural sugars in the grapes, but its content can also be increased by adding sugar, a process known as chaptalisation.

For a dry white wine, fermentation will continue until the sugars have completely disappeared. For a sweet or syrupy wine, fermentation is stopped early to obtain a sweeter wine.

Alcohol content is a legal requirement and is always indicated on the label as a percentage.