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 ...
ethyl alcohol, or ethanol, is the sort of alcohol found in alcoholic drinks such as wine.
fanleaf - virus vine disease.
fermentation - the process whereby sweet grape juice is transformed into alcoholic wine, thanks to the action of yeast ...
Alcohol:Ethyl alcohol, a chemical compound formed by the action of natural or added yeast on the sugar content of grapes during fermentation.
Alcohol
Ethyl alcohol or ethanol, which is a by-product of fermentation.
Alcohol by volume
Amount of alcohol in beer expressed as a percentage of total beer volume.
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.
Ethanol (Ethyl alcohol): The type of alcohol produced by yeast fermentation of sugar under ordinary conditions. Chemically, it is written C2H5OH. The alcohol in alcoholic beverages is always ethanol.
ALCOHOL: Ethyl alcohol is formed by the interaction of yeast on the sugar content of the fruit during fermentation.
Ethanol/Ethyl alcohol
The principal alcohol produced by yeast during fermentation of grape must.
Ethyl acetate
A compound with the odor of nail polish remover arising from a wine with high volatile acidity
Extracted ...
The yeasts convert the sugars to ethyl alcohol and carbon dioxide gas in a process known as fermentation. Yeasts are naturally present on the skins of some fruits such as grapes in the form of a 'bloom'.
During fermentation yeast interact with sugars in the juice to create ethanol, commonly known as ethyl alcohol, and carbon dioxide (as a by-product).
Alcohol: The product of fermentation, ethanol or ethyl alcohol.
Alcoholic Fermentation: This heat-generating scientific process takes place when combining sugar and yeast which produces ethyl-alcohol and carbon dioxide during 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.
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.
Composed of roughly 85% water, 12% ethyl alcohol, a touch of tartaric, malic and several other acids, wine also contains various sugars and carbohydrates, less common alcohols, aromatic aldehydes, ketones, phenolics, enzymes, pigments, many vitamins, ...
Alcohol : The alcohol in wine is called ethyl alcohol. It is the result of the transformation of sugars due to the action of yeasts in the grapes. About 20 grams of sugar are needed to obtain 1° (one degree) of alcohol.
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.
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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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.
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.
The must is usually left in contact of the skins for about one day and when almost half of the sugar has been transformed into alcohol, the fermentation process is stopped by adding ethyl alcohol, or brandy, with the result of neutralizing yeasts.
Common to all liquor. Ethyl alcohol, spirits distilled from grain, grape, fruit and .
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Aldehyde ...
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.
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.
Yeast: Single-cell organisms that convert grape sugar into ethyl alcohol.
Youthful: Wine showing pleasantly young characteristics, perhaps freshness.
Transformation of the sugars in the must into ethyl alcohol using yeasts.
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Alkoholgärung ...
The ingredient in wine, beer, and other spirits is ethyl alcohol, also called ethanol. This is created by yeast, when the yeast ferments sugars. The fermentation process creates both alcohol and carbon dioxide.
Alcohol
The substance formed by the fermentation of sugar by yeast. In the wine industry, alcohol usually refers to is ethyl alcohol.
kick: it gives texture ("body"), flavor (roundness and sweetness) and vinosity (makes it smell and taste like wine) as well as providing balance and a certain chemical and physical stability to wines. The primary alcohol is known as ethyl alcohol or ...
 See also: Alcohol, Fermentation, Yeast, Taste, Wine
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