Final answer:
Naturally fermented wine generally contains around 12% alcohol by volume, with ethanol being the main alcoholic component produced by yeast during fermentation.
Step-by-step explanation:
Naturally fermented wine by yeast typically contains about 12% alcohol by volume. During the fermentation process, yeasts, specifically Saccharomyces cerevisiae convert the sugars from grapes into ethanol and carbon dioxide under anaerobic (oxygen-free) conditions. Ethanol, also known by its chemical formula CH3CH2OHis the type of alcohol found in wine.
The production of ethanol is self-limiting since it is toxic to yeast, capping the natural alcohol content in wine to a maximum of about 12 percent. Ethanol has a significant biotechnological application from its recreational use in alcoholic beverages to its utilization in producing various consumer goods.