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Dry Grapes
|
Percentage (%) |
Origin |
| Water |
80-90% |
Grape |
| Carbohydrates |
0.1-.3% |
Grape |
| Alcohol |
|
Fermentation Product |
| Ethyl |
8-15% (Average=12%) |
|
| Glycerol |
0.3-1.4% |
|
| Organic Acids |
Average 0.7% |
Grape (Tartaric added if required to increase acidity) |
| Tartartic |
0.1-0.6% |
|
| Malic |
0.0-0.6% |
|
| Citric |
0.0-0.05% |
|
| Lactic |
0.1-0.5% |
|
| Phenolic Compounds |
Trace-0.3% (reds) |
Grape, wooden cooperage |
| Pigments |
|
|
| Tannins, etc. |
|
|
| Nitrogenous Compounds |
0.01-0.9% |
Grape, yeast |
| Protein |
0.001-0.003% |
|
| Amino Acids |
0.01-0.2% |
|
| Mineral Compounds |
0.15-0.4% |
Grape (Also from potassium metabisulfate SO2) |
| Potassium |
0.045-0.175% |
|
| Sodium |
Trace-0.044% |
|
| Calcium |
0.001-0.21% |
|
| Iron |
Trace-0.005% |
|
| Sulfate |
0.003-0.22% |
|
| Magnesium |
Trace |
|
| Zinc |
Trace |
|
| Mineral Compounds |
|
|
| Protein |
Trace |
Fermentation Product |
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