Most of this data was collected and written by students of the class, Natural Products of Wine, in 2004. Their names are noted at the bottom of the articles. This is supplemented by additional student reports in 2015 and 2016.
| Component | Typical Concentration, mg/L |
| Acetaldehyde | 70 |
| Glycerol | 7000 |
| Higher Alcohols | 500 |
| Sorbitol & Mannitol | 300 |
| Sulfites | 80 |
| Acid (fixed) | 6000 |
| Amino Acids | 550 |
| Esters | 60 |
| Minerals | 1200 |
| Phenols | 1800 |
| Sugar | 750 |
| Volatile Acidity |
400 |
