Calculating the nutrition values of wine

You do not have to send your wine to a laboratory for the nutrition declaration. Energy, carbohydrate and sugars can be calculated from the values of the wine analysis. This page shows the formula, the factors and a worked example.

Last updated: 28 October 2026

Nutrition calculator

Enter the values from your wine analysis. The result is per 100 ml.

Leave empty to use 10% of the alcohol in g/l.

Result per 100 ml

Energy
–
Carbohydrate
–
of which sugars
–

Statement on the label: –

The calculator runs only in your browser. Your values are not transmitted or stored.

The values you need

  • Alcohol in % vol, as on the label
  • Residual sugar in g/l
  • Total acidity in g/l, expressed as tartaric acid
  • Glycerol in g/l. Without an analysis value, an empirical value is common: about 10% of the alcohol content in g/l, or around 8 g/l. Noble sweet wines such as Beerenauslese contain considerably more, up to about 25 g/l.

The conversion factors

The factors for the energy value are set out in Annex XIV of Regulation (EU) No 1169/2011. These components are relevant for wine:

Component kJ per g kcal per g
Alcohol (ethanol) 29 7
Carbohydrate (sugars) 17 4
Organic acids 13 3
Polyols (glycerol) 10 2.4
Protein 17 4
Fat 37 9

How to calculate

  1. Convert alcohol into grams: % vol × 0.789 × 10 gives g/l. At 12.0% vol that is 94.7 g/l.
  2. Multiply each component in g/l by its factor.
  3. Add up the results and divide by 10. This gives the energy value per 100 ml.
  4. Round to whole kilojoules and kilocalories.
Worked example: dry Riesling with 12.0% vol, 6 g/l residual sugar, 7 g/l acidity, 9.5 g/l glycerol
Component g/l kJ/l kcal/l
Alcohol 94.7 2,746 663
Residual sugar 6.0 102 24
Acidity 7.0 91 21
Glycerol 9.5 95 23
Total per litre 3,034 731
per 100 ml 303 73
Statement on the label

E (100 ml) = 303 kJ / 73 kcal

Carbohydrate, sugars and the other particulars

Under the Food Information Regulation, carbohydrate also includes polyols, and glycerol is one of them. Residual sugar and glycerol are therefore declared as carbohydrate, and the residual sugar alone as “of which sugars”. For fermented wines the two values therefore always differ. For the energy value, glycerol counts with its own factor of 10 kJ per gram.

Fat, saturates, protein and salt occur in wine only in small amounts. If they are below the thresholds (fat 0.5 g, saturates 0.1 g, protein 0.5 g, salt 0.0125 g per 100 ml), you may state “0 g” or add below the table: “Contains negligible amounts of fat, saturates, protein and salt.”

How precise does it have to be?

For carbohydrate and sugars below 10 g per 100 ml, a tolerance of ±2 g applies. The figure does not have to be accurate to the decimal place, but it should be based on current analysis values of the wine in question. If the wine changes from vintage to vintage, calculate again.

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Sources

This page is an overview and not legal advice. The regulations and the competent wine control authorities are authoritative.