Wine (composition) What we drink, by nature and by law According to the law, 'wine is only the product of total or partial alcoholic fermentation of fresh or slightly dried grapes…' But what is there in a bottle of wine? The transformation of the fruit (grapes) into a drink (wine) leads to it having hundreds of components, of which the vast majority are present only as minimal traces or in traces which may be considered negligible. The main ones are: Water: 78-85% Sugars: mostly glucose (from 7.5 to 15%) and fructose (7.5-16%) Peptins: 0.2-0.3‰ Gums, mucilagenous substances: trace Organic acids: tartaric (5-10‰), malic (2-5‰), citric (0.2-0.5‰) Inorganic acids: sulphuric (0.2-0.7‰), phosphoric (0.3-0.5‰), chloridic (0.02-0.2‰) Polyphenolics: flavonol (0.05‰), anthocyans (0.05‰), leucoanthocyans (0.02-1‰), tannins (0.5-2‰), resveratrol (trace) Nitrogenous substances: trace Vitamin (P, C and B group): trace Mineral elements: potassium (0.5-1.5%), calcium (0.05-0.2‰), magnesium (0.08-0.1‰), sodium (0.01-0.05‰), iron (trace)