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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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.
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