New Zealand Wine

4 Responses to “How do vineyard growers put more or less alcohol into wine?”

1. nzwine
   August 23rd, 2009 at 11:35 pm

   
   Just ferment it for different ammounts of time. The longer it ferments the more alcoholic it will be, the less it ferments the less alcoholic it will be.

2. nzwine
   August 23rd, 2009 at 11:35 pm

   
   For more alcohol content, the grapes aren't pressed as early as low alcohol wine grapes. It all to do with the sugar content of the fruit.The grower of grapes for wine is called a vigneron, the person who sells it is a vintner.

3. nzwine
   August 23rd, 2009 at 11:35 pm

   
   winemaker .

   depends on the grapes and yeasts used to ferment them

4. nzwine
   August 23rd, 2009 at 11:35 pm

   
   They dont technically put any alcohol into the wine. They let it ferment (rot cant think of a nicer way to say it). And as it ferments the sugars and some other chemicals break down and become alcohol. The amount of sugar they put into it also helps. The longer they let it ferment the stronger it is. I was watching TV last night and they said that prison inmates make wine with fruit and very sugary koolaid!