Commonly used term for ethyl alcohol. It is the product of the fermentation of sugars by yeast. Alcohol in wine is primarily ethanol, a byproduct of fermentation, where yeast consumes grape sugars and converts them into alcohol, carbon dioxide, and heat. The alcohol level, usually measured as a percentage of volume (e.g., 13.5% ABV), depends on the sugar content of the grapes at harvest—riper grapes yield higher alcohol. Alcohol not only contributes to the wine’s body, giving it weight and texture on the palate, but also plays a critical role in aroma release and perceived sweetness, even in dry wines. Scientifically, alcohol acts as a solvent, enhancing the volatility of aromatic compounds, which is why higher-alcohol wines often seem more aromatic. However, balance is key: too much alcohol can make a wine feel hot, overpowering, or unbalanced, especially if not matched by sufficient acidity, tannin, or residual sugar. In contrast, low-alcohol wines (often under 11%) may feel lighter and fresher but can risk lacking depth or structure if not well-made. Different styles and regions naturally yield different alcohol levels—cooler climates (like Germany or coastal Chile) tend to produce lower-alcohol wines due to slower ripening, while warmer climates (like California or Australia) often result in richer, higher-alcohol wines. Alcohol, when in harmony with other components, is a key driver of wine’s texture, flavor expression, and overall impact.