Alcohol Fermentation and Wine

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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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Inland Taipan
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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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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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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.
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