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White Wine
Fermented grape juice, typically without skins.
Overview
White wine is made from green or yellow grapes (or red grapes with skins removed). It is generally lighter in body than red wine.
Production method
Pressing before fermentation, fermentation of juice only, optional ageing.
Quality indicators
- Grape variety
- Region
- Vintage
- Sweetness level
Composition
- Key ingredient
- Fermented grape juice (no skins)
- Main active substances
- Ethanol, fewer polyphenols than red
- Additives
- Sulfites; occasional fining agents
- Processing level
- Moderate
Quality features
- Production method
- Press first, then ferment
- Raw material grade
- Varies by region and vineyard
- Taste profile
- Crisp, fruity, sometimes floral
- Shelf life
- Months to several years
Health-related indicators
- Calories
- ~120 kcal / 150 ml
- Alcohol content
- 10–13% ABV
- Sugar content
- 0–10+ g / 150 ml (style-dependent)
- Potential benefits
- No established health benefit[source needed]
- Potential risks
- Alcohol is associated with multiple health risks
Consumer usage
Often paired with lighter foods, served chilled.
Regulatory notes
Age-restricted in most countries. Subject to excise tax.
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