Alcohol

/AL-kuh-hol/
🍷Winemaking👃Tasting

Ethanol produced during fermentation, expressed as percentage by volume.

Full Definition

Alcohol (ethanol) is produced when yeast converts grape sugars during fermentation. Wine typically ranges from 5.5% ABV (Moscato d'Asti) to 16%+ (Amarone, fortified wines). Alcohol contributes body, warmth, and sweetness perception. High alcohol can create a hot, burning sensation if unbalanced.

Related Terms

abvfermentationchapitalization

See Also

bodyfortificationhot
AlbarinoBack to GlossaryAllocation

More terms starting with A

Acetaldehyde

A chemical compound formed during fermentation and oxidation.

Acetic Acid

The acid responsible for vinegar character in wine.

Acidity

The tart, sharp quality in wine from natural grape acids.

Adega

Portuguese term for winery or wine cellar.

Aeration

Exposing wine to air to soften tannins and release aromas.

Aging

The maturation of wine over time in barrel, tank, or bottle.