ethanolwine

Ethanolwine is a term occasionally used to describe a conceptual category of beverages in which ethanol is emphasized as the defining chemical component. It is not a formal wine classification in regulatory systems, and the term is not widely adopted in industry practice. In most contexts, ethanol is simply the main alcohol produced during fermentation of grape sugars to create wine; thus, all conventional wines are ethanol-based products, and "ethanolwine" does not denote a distinct product on standard labels.

Chemistry and sensory role: Ethanol contributes body and mouthfeel and acts as a solvent for aroma compounds. It interacts with water, acids, sugars, and phenolics to shape flavor perception. Typical table wines contain about 8–15% ethanol by volume, while fortified wines reach 15–20% ABV or more by the addition of external ethanol or by sugar preservation strategies.

Production: Ordinary wine results from yeast converting grape sugars into ethanol and carbon dioxide. Fortified wines achieve higher ethanol levels by adding neutral grape spirit or by stopping fermentation before all sugars are converted, preserving residual sugar.

Regulation and labeling: Wine classifications focus on grape origin, style, sweetness, and ABV. Ethanol content is reflected in the ABV figure on labels; there is no separate ethanolwine designation in standard regulatory frameworks.

See also: wine, ethanol, fortified wine, fermentation, distillation.