What is the typical range of alcohol produced through fermentation of still wines?

The typical range of alcohol produced through fermentation of still wines is 8 to 15 percent Alcohol By Volume (ABV). This range reflects the common alcohol levels found in most still wines made from fermented grapes.

During the fermentation process, yeast converts the sugars present in the grape juice into alcohol and carbon dioxide. The sugar content of the grapes at harvest, along with the fermentation process itself, primarily determines the final alcohol content of the wine. Most wine-producing regions around the world aim for this moderate alcohol level because it balances well with the wine’s flavors and acidity, enhancing both drinkability and food pairing options.

The other ranges provided in the options either fall short of or exceed the typical levels found in still wines. The lower range (6 to 12 percent) may apply to certain light, low-alcohol wines or specific styles like some Rieslings or Moscato, while the upper ranges (10 to 18 percent and 12 to 20 percent) encompass fortified wines or certain high-alcohol varietals, which are not considered typical still wines. Thus, 8 to 15 percent ABV is the most accurate and representative range for standard still wines.