People trying to keep an eye on their alcohol intake may not be getting much help from the printed labels on wine bottles.

A new study by the American Association of Wine Economists, led by a team at the University of California, found that many producers may be deliberately understating the strength of their wines in order to sell more units.

By looking at 129,000 varieties over 16 years, the researchers discovered that 57 per cent were stronger than their peelable labels described, the Guardian reports.

Chile, Argentina and the US were found to be the worst offenders, but all of the wine-making countries surveyed understated alcohol percentages.

Only a third overstated the figures, the poll found.

Lead author Julian Alston said producers are doing this "within the range of error permitted by the law, because they believed that it would be advantageous for marketing the wine".

This week, it was revealed that a debate has begun over what official moniker to give English sparkling wine.

Denny Bros Ltd, 07 July 2011