Glossary
Ethanol
/ETH-uh-nol/
The alcohol in wine produced by yeast fermentation.
Full Definition
Ethanol (ethyl alcohol) is the drinkable alcohol in wine, produced when yeast consumes grape sugars during fermentation. Expressed as percentage by volume (ABV), wine ranges from 5% to 15%+ naturally, with fortified wines reaching 20%+. Ethanol contributes body, warmth, sweetness perception, and preservation.
Related Terms
See Also
Reference
More terms starting with E
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Aromas and flavors suggesting soil, mushroom, or minerals.
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The period of wine maturation between fermentation and bottling.
En Primeur
Buying wine as futures before bottling.
Enology
The science and study of winemaking.
Esters
Aromatic compounds formed during fermentation.