alcoholic strength


alcoholic strength

Etichetta di dominio


Etichetta grammaticale

c. n.


An important measurement of any wine, it is its concentration of the intoxicating ethyl alcohol, or ethanol. 1


It [alcoholic strength] can be measured in several different ways, the most common being the degree first defined by Gay-Lussac in 1884. This was the number of litres of pure ethanol in 100 litres of wine, both measured at 15°C/59°F. Later a more precise definition, using 20°C/68°F as the reference temperature and some other minor refinements, was adopted in France and by most international organizations. The degree of alcohol is equivalent to its percentage by volume. In most countries it is mandatory to specify the alcoholic strength of all wines on the label, although it may be written either % or occasionally °.
The alcoholic strength of wine that has not had alcohol added by fortification is usually between nine and 15 per cent, with the great majority of wines being between 11 and 13 per cent. In Europe, fermented grape juice must usually reach at least 8.5 per cent alcohol before it legally constitutes wine, although exceptions are are made for better-quality wines that have traditionally been low in alcohol such as German qmp and Italian moscato. The technical European legal maximum alcoholic strength for wines that have had no alcohol added is 15 per cent, but derogations are frequently made at this upper limit too, notably for Italy's strongest wine such as amarone. 2


Different types of grape and fruit wines were analyzed for alcoholic strength. Alcoholic strength was determined by three different, simple methods: areometric, boiling point, and Rebelein's method. 3

Trascrizione fonetica

[ˈæl.kǝ.hɒl.ɪk streŋθ] 4

Sinonimi e Antonimi

Alcohol content, alcohol strength. 5


Alcoholic: from alcohol, origin mid 16th cent.: French (earlier form of alcool), or form medieval Latin, form Arabic al-kuhl 'the kohl'. In early use the term denoted powders, specifically kohl, and especially those obtained by sublimation; later 'a distilled or rectified spirit' (mid 17th cent.). 6
Strength: O.E. strengþu "power, force, vigor, moral resistance," from P.Gmc. *strangitho (cf. O.H.G. strengida "strength"), in gradational relationship to the root of strong. 7

Etichetta di paese

Università degli Studi di Genova, Facoltà di Lingue e Letterature Straniere, Corso di Laurea Teorie e Tecniche della Mediazione Interlinguistica.

Data della scheda
Sun Feb 8 00:00:00 2009

Viola Gualco rev. Gerbaudo


1 : Robinson, J., The Oxford Companion to Wine, Oxford, Oxford University Press, 1994, First Edition, p. 14-15.

2 : Robinson, J., The Oxford Companion to Wine, Oxford, Oxford University Press, 1994, First Edition, p. 14-15.

3 : «», (28/01/2009)

4 : «», (15/12/2008)

5 : «», (11/10/2011)

6 : Pearsall, J., The New Oxford Dictionary of English, Oxford, Oxford University Press, 1998, First Edition, p. 40.

7 : «», (13/12/2008)

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