Glossary
Alcohol
/AL-kuh-hol/
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
See Also
Reference
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.