Potential Alcohol

Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

  • About

potential alcohol, measurement of a wine or must which equates to its total alcoholic strength if all the sugar were to be fermented out to alcohol. Thus, a Sauternes might have an alcoholic strength of 13%, but a potential alcohol of 20% if all the residual sugar were fermented into alcohol.