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

alcohol fermentation abv

See Also

Esters Back to Glossary Ethyl Acetate

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