Spirit, proof grape

Place the container with the medium into a 50°C/122°F water bath. Once the temperature equilibrates, aseptically add high proof ethanol or neutral spirits fruit grape (NSFG) to the medium to yield a final concentration of 2% v/v ethanol. 

The procedures used in winery operations vary greatly, depending on the types of products produced and their market. A small winery producing only one type of red wine may need only a few different analyses. A winery producing grape juice, grape concentrate, table wines, dessert wines, special natural (flavored) wines, vermouth, fruit wines, high-proof spirits, and commercial brandy will require many different types of analyses. 

The dominance of low price dessert wines reduced interest in better grape varieties, improved grape and wine production practices, and properly timed harvesting. The evidence of the turbulent conditions in the industry in this period was the surpluses of low quality wine that developed. Perhaps the most significant effort to solve this problem was the 1938 program to distill surplus wine as it was made and secure loans on the high-proof spirits and brandy this produced. There were other programs to stabilize the industry even up to 1960. 

Ethanol content in wines varies from 8-9% to 18-18.5% by volume, depending on the content of sugars in the must (see Section 4.2.2.6). Normal table wines contain 10-14% ethanol by volume, while dessert wines of the sherry type contain 17-24% ethanol by volume. The ethanol content in grape brandy, spirits and other spirits is around 40% by volume, and a number of special products have lower alcohol content, but some spirits have also higher alcohol content. In the United States, the proof of an alcoholic beverage is twice its alcohol content expressed as percentage by volume at 60 °F (15.6 °C). So an 80-proof whiskey (whisky) is 40% ethanol. 

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