A wine's potential alcohol is the total alcoholic content that would result if all the sugar in it was fermented into alcohol. Using a simple equation, winemakers can determine the potential alcohol level of any wine via the amount of fruit sugars it contains (see " Brix" for a more thorough explanation). Since sweet dessert wineshave a higher sugar content than dry wines, they also have a very high potential alcohol level. For example, German Trockenbeerenauslese wines with an Oechsle level of 150 would have the potential alcohol level of 21.5% if it was fermented until dry, whereas most dry table wines rarely exceed 14%.