Carbon Dioxide
A natural by-product of fermentation that gives beer its sparkle, or carbonation. May also be injected artificially into beer.
Carbon Dioxide
This is the colourless gas produced during fermentation, caused as the yeast converts the sugar into alcohol.
Carbon Dioxide
Another by-product of FERMENTATION, winemakers take great pains to make sure none is left in the wine before bottling, unless they are making a sparkling wine.
carbon dioxide is the harmless gas given off during fermentation and that responsible for the bubbles in all fizzy drinks, including sparkling and slightly gassy wine.
Carbon dioxide Harmless gas given off during fermentation. Usually released into the air, responsible for the bubbles in perle or spritzig wines.
Carbon Dioxide: The gas that gives sparkling wines their effervescence. It is also produced by yeast during fermentation.
Carbon dioxide (CO2): A heavy gas that occurs naturally in air. It gives carbonated drinks their bubbles and, as dry ice (frozen CO2), it is used to keep things very cold.
CARBON DIOXIDE: CO2 This is the gas produced during fermentation.
CARBONATED WINES: Wines that have carbon dioxide gas in them causing them to be sparkling.
Carbon dioxide is visible during the fermentation process in the form of bubbles in the must.
Carbonation: Carbon dioxide gas is pumped into still wine much like the manufacturing process for soft drinks. Not to be too judgmental, but this method is generally limited to cheap, forgettable wines perhaps best left for dorm-room consumption.
An airlock lets carbon dioxide (CO2) escape without letting outside air into your wine- or beer-fermenting mixture, which would cause it to rot.
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67 grams of lactic acid and the rest is given off as carbon dioxide.
Carbon dioxide is produced as a by-product. feuillettA small Chablis barrel with a storage capacity between 114 and 132 liters. FiascoThe traditional straw-wrapped bottle of Chianti.
Carbon dioxide/CO2
The gas emitted by yeast during fermentation.
Carbonic Maceration
The fermentation of uncrushed whole grapes which takes place in the site cells of the berries.
Carboy
A large glass or plastic bottle.
Chaptalize ...
The name given to wines that have been specially treated with carbon dioxide, which is released slowly in the form of tiny bubbles when the bottle is uncorked.
Spicy.
Characteristic of a wine slightly provided out of carbon dioxide. Less sparkling than semi-sparkling them same the least sparkling than the effervescent ones.
PERSISTENCE ...
Carbon Dioxide
Carbon dioxide is a gas produced during fermentation. It generates those wonderful bubbles found in wines such as Champagne.
Carbonic maceration ...
Then, before bottling, a small amount of wine, sugar and yeast is added ('liqueur de triage') to trigger a second fermentation in the bottle, where the carbon dioxide bubbles are trapped.
BUBBLES - The appearance of bubbles in a still wine is usually indicative of the presence of carbon dioxide left over from fermentation, or even intentionally dissolved into white wine to enhance “freshness.
Sparkling wine Effervescent wine containing significant levels of carbon dioxide. Spätlese German for "select". Generally applied to German late harvest wines.
The very yeast that convert grape sugar to alcohol and carbon dioxide also produce sulfites. (In fact, sulfites are also a natural byproduct of most living organisms. At this very moment, your body is producing some sulfites!).
The yeast turns the sugar into carbon dioxide, heat and alcohol. The carbon dioxide dissolves in the wine, making the wine bubbly. Once the process has finished, the bottle of wine still has the sediment from the yeast in it.
The fermentation creates carbon dioxide gas, which is released into the air. A wine maker simply facilitates this entire process and creates the ideal conditions for the yeast to work as it would, in nature.
In very large containers, the volume of carbon dioxide given off is sufficient to prevent entry of air. In small fermenters, fermentation traps are inserted, preventing entry of air but permitting exit of carbon dioxide.
During the fermentation, the release of carbon dioxide pushes a "cap" of skins and seeds to the top of the fermenter, and the winemaker has several methods available to continue macerating (mixing) the juice with it.
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.
The skins and solids in the must will float to the top of the fermenter, forming a cake that the carbon dioxide cannot escape from. This leaves only the portion of juice underneath the cake in contact with the skins.
The airlock lets the carbon dioxide escape. It also doesn't let air enter easily. It's not that it has to BLOCK air from coming in exactly. The carbon dioxide inside is under pressure and wants to get out.
This time, the fermentation will happen in the corked bottle where there will be no way for the resulting carbon dioxide to escape. The bottled wine is stored in the cellars for at least one year when the wine has undergone its second fermentation.
Primary Fermentation: The first vigorous "rolling" fermentation, in which yeast convert sugar in the wine to alcohol and carbon dioxide.
It consists of bubbles of carbon dioxide gas, one of the by-products of fermentation.
Rather, the grapes are piled on top of each other in a sealed container that is filled with carbon dioxide. More CO2 is emitted by the grapes on the bottom of the container, as it is gently crushed by the weight of the top grapes.
Sparkling - Wines with bubbles created by trapped carbon dioxide gas, either natural or injected.
Spicy - Having the character or aroma of spices such as clove, mint, cinnamon, or pepper.
It is during fermentation that the grape's sugars are converted to alcohol (specifically ethyl alcohol) and carbon dioxide, along with a good bit of residual heat that needs to be monitored to prevent distortion of flavors.
The bubbles come from dissolved carbon dioxide, held under pressure, in wine (remember, carbon dioxide is a by-product of fermentation). Extreme caution should be exercised when opening a bottle of sparkling wine.', '', 300)"; ...
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.
Grape sugar is converted into alcohol and carbon dioxide by the action of yeast. For dry wines the process is allowed to continue until all the sugar has been converted into alcohol.
Prickly: a taste sensation derived from small amounts of residual carbon dioxide in wines.
The carbon dioxide produced during the second fermentation cannot escape from the bottle and so the wine turns fizzy. The traditional method is the most expensive and time-consuming, and is used for all the great Champagnes.
Its action converts the naturally occurring Malic acid into Lactic acid plus Carbon Dioxide gas. Reduces total acidity by this action.
Carbonic Maceration: Fermentation of whole, uncrushed grapes in a carbon dioxide atmosphere.
Malolactic fermentation: A secondary fermentation in which the more tart malic acid in a wine is converted by lactic bacteria into softer lactic acid and carbon dioxide.
Fermentation of whole, uncrushed grapes in a carbon dioxide atmosphere.
The alcoholic fermentation of yeast upon sugar results in its conversion to ethyl alcohol, with carbon dioxide. Alcoholic fermentation can have a significant effect on the style of wine produced.
Spritzy-Slight prickle of carbon dioxide, common to some very young wines; frizzante in Italy.
Steely-Firmly structured; taut balance tending toward high acidity.
Stiff-Unyielding, closed; dumb.
Carbonated: Wines infused with carbon dioxide to make them bubbly.
Carbonic Maceration: The fermentation of uncrushed whole grapes which takes place inside the cells of the berries.
Still Wine: Wines without carbon dioxide bubbles.
Straw: Used to describewhite wine with a color like straw.
Strawberry: Fruity aroma which appears in certain red or rose wines and some ports.
Yeasts eat the sugar in grape juice and excrete alcohol and carbon dioxide as waste products. They keep going until all the sugar is gone, or until the alcohol level reaches about 16%, at which point they die.
In wine, the process by which sugar in grape juice is transformed into alcohol and carbon dioxide, and the juice to wine, through the action of yeast organisms. Also refers to any conversion of organic compounds that is catalyzed by microorganisms.
Fermentation happens naturally, as the yeasts in the air digest the sugar in the grape juice and convert it to carbon dioxide and alcohol. The taste of the wine is derived from the grape variety and later decisions regarding fermentation and aging.
Spritzy
Slight prickle of carbon dioxide.
Steely
Firmly structured; tight balance leaning toward high acidity.
Aguja Spanish term used for the sensation of slight pinpricks on the palate produced by some wines that contain carbon dioxide bubbles.
Fermentation: The conversion of sugar to alcohol and carbon dioxide by yeast. Many of the flavors of wine are created during this process.
Yeast:Micro-organisms that convert sugar to alcohol and carbon dioxide in the process known as fermentation. The predominant wine yeast, saccharomyces cerevisiae, is the same micro-organism that ferments beer and makes bread dough rise.
Malolactic Fermentation: A secondary fermentation occurring in most wines, this natural process converts malic acid into softer lactic acid and carbon dioxide, thus reducing the wine's total acidity.
Vinification
Usually fermented using carbonic maceration, i.e., fermented quickly under a protective layer of carbon dioxide.
Style
Refreshing, fairly sharp and best drunk young and cool if not slightly chilled.
Sparkling
The name given to wines that have been specially treated with carbon dioxide, which is released slowly in the form of tiny bubbles when the bottle is uncorked.
In the fermentation process, these single cell organisms consume the natural sugar and change it into ethyl alcohol and carbon dioxide. This rather simple process has been observed and used for thousands of years in human culture.
The fizz in sparkling wine can occur naturally during the fermentation process, when sugar converts to carbon dioxide. Alternatively, an injection of the gas can be administered.
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A natural result of the fermentation process. When yeast metabolize the sugar in grapes, the two major by-products are alcohol and carbon dioxide. Most table wines in the U.S. have 12 to 14% alcohol by volume.
APPELLATION/AVA/DOC ...
 See also: Fermentation, Wine, Grape, Bottle, Alcohol
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