If must contains 210 g/L sugar, what is the approximate potential ABV, and what is the typical table wine range?

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Multiple Choice

If must contains 210 g/L sugar, what is the approximate potential ABV, and what is the typical table wine range?

Explanation:
Sugar in the must sets potential alcohol because yeast turns those sugars into ethanol during fermentation. A handy rule of thumb is that about 16–17 grams of sugar per liter yields about 1% ABV. So 210 g/L would give roughly 12.4–13.1% ABV, i.e., about 12.5% ABV. Typical table wines are in the roughly 11–14% ABV range, so this aligns with the common range. Final ABV can vary if fermentation stops early or if yeast activity differs, but for approximation this is the best match.

Sugar in the must sets potential alcohol because yeast turns those sugars into ethanol during fermentation. A handy rule of thumb is that about 16–17 grams of sugar per liter yields about 1% ABV. So 210 g/L would give roughly 12.4–13.1% ABV, i.e., about 12.5% ABV. Typical table wines are in the roughly 11–14% ABV range, so this aligns with the common range. Final ABV can vary if fermentation stops early or if yeast activity differs, but for approximation this is the best match.

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