Rarely is the fruit composition ideal for wine. Certain grape cultivars under specific cultivation and climatic conditions are the exception. The crush or must usually requires sugar and or acidity adjustment with or without added water. As with juice, imbalances in must acid or soluble solids are thereby corrected. A 10 to l 3 percent alcohol (by volume. vv) wine requires about 20 to 23 percent fermentable sugars and a pH of 3 to 4.