Alcohol
September 16, 2008
Alcohol is one of the basic ingredients of wine. Alcohol has no taste and color. It is a chemical that is produced naturally during fermentation of grape. So this ingredient of wine is a biological by-product of fermentation.
Alcohol adds to the wine’s body and texture and is one of the causes that non-alcoholic wines do not have a natural taste. A flawless wine should not have a smell of alcohol.
Alcohol content is to be monitored in the wines. The percentage of alcohol added to the wine is measured in degrees such as 10 degrees is the equal to 10% alcohol content.
The percentage of alcohol can be determined from the volume of a wine. Most of the lasting wines range from 9 and 15% of alcohol percentage in the given volumes. Most table wines in America contain 12 to 14% alcohol by volume to make it a flawless wine.
Alcohol is the powerful mood-impacting chemical.It is the one that distinguishes wine from grape juice. The alcoholic strength of a wine is the amount of alcohol present.
Alcoholic fermentation is the process by which the grape juice changes to wine under the biological reaction of yeast, which is responsible of transforming sugar into alcohol.
When yeast metabolizes the sugar present in grapes, there is formation of the two by-products. These are alcohol and carbon dioxide. During fermentation, the yeast enzyme changes sugar into ethyl alcohol or ethanol and some extracts. These extracts form the solid elements of wine like sugars and tannins.
Alcohol is responsible for the aromas or the odor and somewhat sweet flavor of the wine, thus, enriching the taste. Acid in wine provides sourness. It aids in dissolving the salt, oil and fat eaten with the food.
Alcohol is also used as a preservative. The wines are automatically preserved when they contain 12% alcohol by volume.
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