Discussion of all aspects of cellular structure, physiology and communication.
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"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.
- Inland Taipan
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- Location: Nashville, TN
It means fizzy, like sparkling water(soda).
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- Joined: Fri Jun 30, 2006 12:46 pm
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?
- Death Adder
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- Joined: Tue Jun 27, 2006 3:33 pm
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?
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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.
The hand of God may well be all around us, but it is not, nor can it be, the task of science to dust for fingerprints.
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