Alcohol Fermentation and Wine

[p4nda]

"Two characteristics of natural wines are that they have a maximum alcohol content of 14% and are “sparkling” wines."

Can anybody please help me understand why alcohol fermentation has anything to do with these characteristics of wines? I am completely clueless about the "sparkling" part. Thanks.

[mith]

It means fizzy, like sparkling water(soda).

[majik1213]

well the sparkling is caused by CO2 production, so fermentation must therefore produce CO2 I suppose? Or CO2 is somehow a byproduct of some intermediate reaction?

[vk4vfx]

Yes CO2 is a by product that is produced by fermentation, the yeast converts sugars into CO2 and alcohol, was it Lois pastur that discovered and perfected this process? I think by accident?

[damien james]

I remember making mead in one of my micro classes. It was actually very tasty. A little fizzy. We use honey as sugar supply for yeast.