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Why can the ethyl alcohol content of wine exceed twelve percent?

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Why can the ethyl alcohol content of wine exceed twelve percent?

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There are no such limits associated with wine according to law in the US or anywhere that I have come across. However, it may prove difficult for certain yeasts to continue to thrive and convert sugars into ethyl alcohol once the concentration of the alcohol and other fermentation by-products have caused the pH to become exceedingly low.

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