Alcohol Fermentation and Wine

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p4nda
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Alcohol Fermentation and Wine

Post by p4nda » Sat Jul 01, 2006 3:44 am

"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.

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mith
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Post by mith » Sat Jul 01, 2006 4:31 am

It means fizzy, like sparkling water(soda).
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majik1213
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Post by majik1213 » Sat Jul 01, 2006 7:04 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?

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Post by vk4vfx » Tue Jul 04, 2006 3:26 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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damien james
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Post by damien james » Wed Jul 05, 2006 4:03 am

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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