Actual alcohol content

 

The actual alcohol content in wine is the amount of alcohol measured after the fermentation process from fresh wine grapes or grape must. This measurement is performed in volume percent at a temperature of 20°C. According to Regulation (EC) No 479/2008, three types of alcohol content are distinguished in wine: actual, potential, and total alcohol content.

The actual alcohol content reflects the amount of alcohol actually produced during fermentation. Wine must have a minimum actual alcohol content of at least 8.5% by volume if it comes from grapes harvested in wine zones A (e.g., the Bohemia region) and B (e.g., the Moravia region) within the EU. In other wine zones, the minimum limit is 9% by volume. However, there are exceptions for wines with protected designation of origin or geographical indication, where the minimum alcohol limit can be reduced to 4.5% by volume.

According to the definition, "actual alcohol content by volume" is the number of units of pure alcohol in 100 units of volume of the product at a temperature of 20°C. This data is key to determining the quality and character of the wine.