The Australian Wine Research Institute’s Analytical Service - Analyses

Miscellaneous calculations

Total alcohol

The total alcohol calculation is based upon the amount of sugar present in a wine that could be converted to ethanol by yeast during fermentation.

The analysis results required to calculate total alcohol are:
residual sugar, alcoholic strength

Total dry extract

Total dry extract includes all matter which is non-volatile under specified physical conditions.

The analysis required for its determination are:
alcoholic strength, specific gravity, volatile acidity, sulfur dioxide

Approximate calorie value

The approximate calorie value of a wine is determined by calculating the energy value from the alcoholic strength and the residual sugar. An estimate is also made of the energy value of other wine components such as protein and polysaccharides.

The analysis required for its determination are:
alcoholic strength, residual sugar