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This is because theres increasing concern about the trend of rising alcoholic levels. Table wines used to hover around the 12% mark: now its rare to find them below 13%, and wines with 14 or 14.5% alcohol are commonly encountered. And its not all that unusual to see wines tipping the scales at 15%. This feature takes a broad-perspective look at this topic, asking why it is that these rising alcohol levels are a concern, and then looking at what can be done about them.
Grapes intended for wine making will have a sugar level (when measured with a hydrometer) of about 1.085-1.090 (brix of about 21-22), and table grapes have a sugar level of about 1.050-1.060 (brix of about 14-15). Acid levels of wine grapes are about .70 to .80 on the titration scale when tested with an acid test kit. Table grapes are much higher in acid, with tests in the 1.2 to 2.0 range. Please note that the grape crop will vary each year depending on the growing conditions, and of course when you pick the grapes.