Red wine is mostly around 14 degrees, and you can't tell good from bad just by looking at the degrees.

The alcohol content of wine is mainly determined by the sugar content of the grapes picked at that time. Usually, the alcohol content of wine is between 7 degrees and 16.2 degrees, because once the alcohol content exceeds 16.2 degrees, the yeast stops moving. Wine fermentation is a complex chemical reaction process, but fermentation can be simply expressed as follows: sugar in grapes + yeast → alcohol + carbon dioxide + heat. So red wine with a degree of 14 degrees is good red wine.

Normally, most wines have an alcohol content of between 8% and 15%. I've taken a close look at the red wines that our company sells, and most of the everyday table wines are centered around 12.5% to 13.5% alcohol; Australian wines will be a bit higher in alcohol, whether they are entry level or high end wines, with an alcohol level of around 14 to 14.5 degrees.

So the quality of wine is not determined by the alcohol level, but by the balance of the wine's flavor. Usually, wines with a higher alcohol level will have a higher viscosity and a better hangover than wines with a lower alcohol level.

Of course, if for the same production area, the same year, the same grape varieties of wine, relatively speaking, the alcohol can become a reference standard for evaluating the quality of the wine: the higher the alcohol, indicating that the use of grapes with a higher degree of ripeness, relatively speaking, the better the chances of the wine is a little bit more