still wine beverage

Frederick B. Goddard (author)

• still wine is produced when sugar is wholly or nearly converted by fermentation into alcohol
  assertsneutralsource: general-pg50759

  When the sugar of the grape is wholly or nearly converted by fermentation into natural vinous spirits or alcohol, the result is a STILL or DRY WINE

  judge verdicts (2)

  • groundedness 1.00 pass — The claim is directly stated in the passage. The exact quote provided matches the passage text verbatim, where it explicitly defines that when sugar is wholly or nearly converted by fermentation into alcohol, the result is a STILL or DRY WINE.
  • qualifier_fidelity 1.00 pass — All qualifiers are faithful to the passage. The viewpoint is correctly attributed to the author (implicit from the instructional text); the stance is appropriately 'asserts' as the passage makes a straightforward definition; sentiment is neutral as the passage is factual and descriptive; time is correctly null as no temporal scope is specified; context is appropriately empty as the passage presents this as a general definition with no restrictive context; and the quote appears verbatim and directly supports the claim about still wine production.