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Alcohol

Shorthand term for ethyl alcohol or ethanol, a product of yeast fermentation. The volumetric amount of alcohol in wine is usually between 9 and 14%. Beverages with less than 9% abv (alcohol by volume) are vulnerable to spoilage bacteria and require refrigeration for preservation. Beverages with more than 14% abv may technically be wine, but have other names such as Madiera, Sherry, Port, or are typed as Aperitif or Dessert Wines.

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