why is the alcohol content of naturally aged wines between 12 and 14 % alcohol even though there is sugar?
consider the differences between naturally aged and Fortified Wines
Alchohol kills the microorganisms that are converting sugar to alcohol. Alcohol is actually a waste product for their metabolism. In a closed system like fermenting wine, it builds up until it kills them, stopping the process.
Hard liquer gains a high alcohol content through distillation.
Mass Balance of Binary Mixtures
