Wine Composition

Dissolved gases

carbon dioxide

0–50 cc

sulfur dioxide

Total

80–200 g

More in some sweet wines

Free

10–50 mg

More in some unstable wines

Volatile substances

water

700–900 g

ethanol (alcohol)

8.5–15% by vol

More in fortified, less in low-alcohol wines

higher alcohols

0.15–0.5 g

acetaldehyde

0.005–0.5 g

Higher amounts in sherry and similar wines

esters

0.1–0.3 g

acetic acid

0.35–0.6 g

Fixed substances

residual sugar

0.8–180 g}

According to type of wine; more in sweet and botrytized wines

glycerol

5–12 g

phenolics

0.2–0.5 g; 1.5–4.0 g

Lower range for white wines, higher range for reds

Organic acids

tartaric acid

3–10 g

Depending on grape origin

malic acid

0–4 g}

According to climate and extent of malolactic conversion

lactic acid

0–1 g

succinic acid

0.2–1.5 g

citric acid

0–1 g

Found in wines where additions have been made

Mineral salts

Sulfates

0.1–0.4 g}

Expressed as potassium salts

Chlorides

0.25–0.85 g

Phosphates

0.08–0.5 g

Mineral elements

potassium

0.7–1.5 g

calcium

0.06–0.9 g

iron

0.002–0.006 g