Alcohol
Alcohol is an organic chemical that combines carbon, hydrogen, and oxygen atoms. They are formed in a particular way so that there is an -OH group in the molecule.
Alcoholic beverage
From EncycloWine
An alcoholic beverage is a drink containing ethanol.
Alcohol content in a tropical drink is masked by fruity flavor.
Fotolia.com" ...
Alcohol: the sine qua non of wine, its effects run from the obvious to the not so obvious.
Alcohol
Commonly used term for ethyl alcohol or ethanol, C2H5OH. It is the product of the fermentation of sugars by yeast. It doesn't taste of anything, but has profound biological effects, which most wine drinkers are no doubt familiar with.
Alcoholic Fermentation: This heat-generating scientific process takes place when combining sugar and yeast which produces ethyl-alcohol and carbon dioxide during fermentation... in other words, this is how the alcoholic content is created.
Alcoholic fermentation
The action of yeast upon sugar results in its conversion to ethyl alcohol, with carbon dioxide as a by-product. Fermentation will often start naturally with yeasts on the grapes, but cultured yeasts may be added.
Alcohol
One of the principal elements in wine, providing it with strength and character. Contributes to the wine's body and texture (which explains why some people believe non-alcoholic wines don't taste "natural").
Alcohol: Alcohol is the result of fermentation of the grapes. While most bottles of wine contain 12.5% alcohol (25 proof), some are a little more, some are a little less.
ALCOHOL BY VOLUME: As required by law, wineries must state the alcohol level of a wine on its label. This is usually expressed as a numerical percentage of the volume. For table wines the law allows a 1.
Alcohol content. Too many wines today have too much alcohol, which leaves them unbalanced.
Alcohol Produced through the transformation of sugars found in the Must during fermentation. The alcoholic content of wine is measured in percentage of alcohol by volume or degrees and is indicated on the label by the symbol %vol.
Alcohol: Contributes to the wine's body and texture (which is one reason why non-alcoholic wines don't taste "natural"); but if the wine is so strong that the presence of alcohol communicates itself as a raw heat, may be a flaw.
ALCOHOLIC: Used to describe a wine that has too much alcohol for its body and weight, making it unbalanced. A wine with too much alcohol will taste uncharacteristically heavy or hot as a result. This quality is noticeable in aroma and aftertaste.
Alcohol: Alcohol is produced by fermentation, and in this context means ethyl alcohol (C2H50H) produced by the action of yeasts on grape sugars during the fermentation.
Alcohol - Generally refers to ethanol, a chemical compound found in alcoholic beverages. It is also commonly used to refer to alcoholic beverages in general.
Alcohol: The substance that makes the difference between grape juice and wine! Alcohol is produced by fermentation; produced by the action of yeasts on grape sugars during the fermentation. Alcohol has an important bearing on the taste of wine.
Alcohol: The end product of fermentation; technically ethyl alcohol resulting from the interaction of natural grape sugars and yeast; generally above 12.5% in dry table wines.
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alcohol is the potent mood-changer that differentiates wine from grape juice. A wine's alcoholic strength is its concentration of alcohol.
Alcohol :
The natural sugar from the grape is transformed into alcohol, caused by the action of yeast, when the must is fermented.
Alcoholic fermentation : ...
Alcohol: Ethanol, or ethyl alcohol, formed during fermentation. A component of the odor, taste, and tactile sensations of wines.
Anthocyanins: The pigments that provide the red colors in grapes and wine.
ALCOHOL BY VOLUME
Wineries must (by law) state the alcohol level of a wine on its label. For table wines the law allows a 1.5 percent variation above or below the stated percentage as long as the alcohol does not exceed 14 percent.
alcohol:Ethyl alcohol is a naturally occurring chemical that is produced by the fermentation of grape sugars by yeast. Alcohol adds to the fullness of wine and when in excess results in a warm or hot finish.
Alcohol Level
refers to the amount of alcohol by volume. Wine ranges from 7% to 14%, with an average of 11% to 12%; fortified wines may reach 21. By contrast, beer averages between 4% and 5%, and spirits generally start at 40% ...
Alcohol Level
The percentage of alcohol by volume of a wine. Most table wines have between 9 and 15% alcohol by volume.
Alcohol
The substance formed by the fermentation of sugar by yeast. In the wine industry, alcohol usually refers to is ethyl alcohol.
Alcohol
Ethanol is produced as a by-product of fermentation. The alcoholic strength of a wine is a measure of its concentration of Ethanol.
ALCOHOL BY VOLUME: The percent of alcohol is required by law to be stated on the bottle within 1.5%. Table wines are not required to reveal their alcohol percentage. Wines are usually in the 12.5% to 14% range with some going as high as 17%.
Alcohol:
The whole point.
The part of wine that makes you drunk.
Why am I telling you this?
You know all about alcohol, don't you?
Alcohol
Ethyl alcohol, a chemical compound formed by the action of natural or added yeast on the sugar content of grapes during fermentation.
Appearance
Refers to a wine's clarity, not color.
Alcohol
Experiment with different types of white wine, a Sauvignon Blanc from New Zealand, a Riesling from Alsace, a Pinot Gris from Oregon, an unoaked Chardonnay from Australia, or an Orvieto from Italy.
Alcoholic
Warming taste of ethanol and higher alcohol's.
Ale
A type of beer brewed using top-fermenting yeast, which is usually stronger and more bitter than beer. The color can vary from light to dark amber.
Alcohol Rose-like smell, causing a burning sensation on the aftertaste. Also responsible for the 'weight' of the wine on the palate.
Aroma Fruity smell of the bouquet, or nose.
Alcohol: A product of the fermentation of grapes that contributes to the taste of wine and acts as a preservative.
Alcohol
(C2H5OH) is the common ingredient of all alcoholic beverages. Chemically there are .
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Alcohol: a vital component in wine, but one that shouldn't stand apart from the other elements if the wine is to be balanced. When the alcohol is too high, there will be a bit of a burning sensation after the wine is swallowed.
Alcohol by Volume - In a table wine, the alcohol level ranges from 8.5-14%, give or take a small percentage ...
Alcohol: Many different compounds in nature are classed as "alcohols" chemically. In wine only one exists in significant amounts: ethyl alcohol, or "ethanol.
Ethyl Alcohol or Ethanol
During fermentation yeast enzymes convert sugar into ethyl alcohol.
Extract
The extract refers to the solid compounds in wine, such as sugars and tannins.
Ethyl Alcohol, Ethanol
Alcohol in wine that is the product of the conversion of sugar by yeast enzymes during fermentation.
Extended maceration ...
Alcohol
The level of alcohol in wines is highly contentious and there has been widespread criticism of wines that exceed 15 per cent alcohol, which is the legal limit for table wines in Europe.
Alcohol, as a rule, is generally easy to serve. For beer, you simply hand someone a can or a bottle and, if need be, a bottle opener.
ALCOHOL
(see also LEGS, TEARS). This constituent of wine is a natural by-product of fermentation. It is one of the main pillars of perceived flavor, the others being "Acid", "residual Sugar" (and/or "Glycerin") and "Tannin".
Alcohol is a toxin and for all its good, it still needs to be flushed out of your system. For each drink you consume, drink twice the amount of water.
alcohol content
Percentage of alcohol contained in the wine. It is often given in degrees (grados). 12 degrees is the equivalent of 12% alcohol content.
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Alcoholic fermentation : the juice becomes wine under the natural action of yeast which changes sugar in alcohol.
Maceration : the pomace (skin, pips and stems) impregnate the must giving body and color.
Alcohol
The strength of a wine depends on the amount of alcohol present and is expressed as a percentage of volume. Typically wine ranges from 8% to 14%.
ALCOHOL: You know the clear liquid in wine & beer ... that makes us fall down.
ALPHA ACID: Is the part of the hop that adds bitterness to a beer.
ANADA: a nursery for young sherry.
Alcohol in the Western World: A History - a fascinating and surprising historical view of the origin of alcohol and the vital role it has played in western society. [12/98-2/99] ...
Alcohol and Traditions, an article on the French site alcoweb.com, has some interesting observations about the socio-economic effects of wine and other beverages containing ethanol on (primarily European) culture.
'Alcohol is ultimately stronger than anyone's constitution,' as American wine expert Jeff Morgan said. You should always spit out the wine you taste - any taster who didn't would become incapable after half an hour.
Low alcohol is also preferred, thus the above-mentioned time of inoculation
Unclarified wine is preferred because of the contained nutrients, thus one more reason to inoculate during the latter stages of fermentation.
As an alcoholic drink, wine can affect the consumer's judgment. As such, at formal tastings, where dozens of wines may be assessed, wine tasters generally spit the wine out after they have assessed its quality.
- High-alcohol wines aren't necessarily unpleasant. As an obvious example, dessert wines such as Port - fortified with brandy to a heady 20 percent alcohol - offer delicious testimony to the contrary.
Primary (Alcoholic) Fermentation
During the primary fermentation, the natural sugars of the grape juice are converted to alcohol and carbon dioxide through the action of either cultured or native yeasts.
Low alcohol and/or sugar. Since about 1981 a wine containing fewer calories per comparable serving than a regular glass of wine has been legally designated as such. Used as a tasting term, "light" is usually a polite expression meaning "watery".
One of the alcohols found in wine as a result of fermentation. Sometimes referred to as glycerin, this can be misleading. Glycerin is marketed as a sweet, and syrupy liquid, used for soap making and adding viscosity to some liquors.
wines with alcoholic content between 15° and 23°
Gran Reserva
quality reserve wines, aged in oak and bottle for a minimum of 3 years ...
Potential Alcohol
The more sugar there is in the must prior to fermentation, the greater the potential of alcohol. Winemakers measure the must weight, generally with a refractometer, to calculate the potential alcohol.
Potential Alcohol
The potential alcohol of the wine depends on the amount of sugar there is in the juice prior to fermentation.
 See also: Wine, Grape, Region, White, Red
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