Definition: Alcohol yield (FA)

It is the amount of sugar that yeasts need to produce 1% vol. of alcohol during alcoholic fermentation.

The alcohol yield depends, among other things, on the yeast strain and the conditions of alcoholic fermentation.

European regulations specify that the legal alcohol yield is: 16.83 g/l of sugar to produce 1% vol. of alcohol in white wine production, and 18 g/l of sugar to produce 1% vol. of alcohol in red wine production.