Alcohol | Bourgogne wines Glossary


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Bourgogne wines Glossary

Ethyl alcohol (ethanol), the main ingredient of a wine after water, is produced by fermentation. It is a by-product, together with CO2, of the action of yeasts on sugars. The alcohol content of a wine is expressed as degrees or % volume, the two being equivalent. Alcohol gives warmth to a wine and is partially responsible for the mellowness which counterbalances acidity.

Related words Acescent,acetic, Aggressive, Heady, Alcoholic fermentation, Yeasts