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Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process.
Fructose, along with glucose, is one of the principal sugars involved in the creation of wine. At time of harvest, there is usually an equal amount of glucose and fructose molecules in the grape; however, as the grape overripens the level of fructose will become higher. In wine, fructose can taste nearly twice as sweet as glucose and is a key ...
In Austria they need an alcohol content of at least 13.0% vol. to a maximum of 22.0% vol. The total alcohol content may be increased by adding alcohol, fruit spirits, sugar, fruit juice and fruit juice concentrate to the fruit wine or cider. Fruit dessert wines can thus resemble classic dessert wines such as sherry or port wine.
A one-US-gallon (3.8 L) jug of contraband prison wine made from oranges, confiscated from an inmate. Pruno, also known as prison hooch or prison wine, is a term used in the United States to describe an improvised alcoholic beverage. It is variously made from apples, oranges, fruit cocktail, fruit juices, hard candy, sugar, high fructose syrup ...
Wine is an alcoholic drink made from fermented fruit. Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made from grapes, and the term "wine" generally refers to grape wine when used without any qualification. Even so, wine can be made from a variety of fruit ...
Alcohol by volume (abbreviated as alc/vol or ABV) is a standard measure of the volume of alcohol contained in a given volume of an alcoholic beverage, expressed as a volume percent. [1][2][3] It is defined as the number of millilitres (mL) of pure ethanol present in 100 mL (3.5 imp fl oz; 3.4 US fl oz) of solution at 20 °C (68 °F).
Some modern brands use corn, sugar cane, fruits, honey, and maple sap as the base. Since the 1890s, standard vodkas have been 40% alcohol by volume (ABV) (80 U.S. proof). [4] The European Union has established a minimum alcohol content of 37.5% for vodka. [5] [6] Vodka in the United States must have a minimum alcohol content of 40%. [7]
Kilju made this way is high in sugar and carbon dioxide (CO 2) content, and has little to no alcohol, being similar to a sweet lemon soda. It is a family tradition to many. The simple production process also makes it accessible to underage drinkers. Cf. sima, commonly seasoned with lemon and unpurified cane sugar, leading to a small beer or a ...