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Wine is a complex mixture of chemical compounds in a hydro-alcoholic solution with a pH around 4. The chemistry of wine and its resultant quality depend on achieving a balance between three aspects of the berries used to make the wine: their sugar content, acidity and the presence of secondary compounds.
Malic and tartaric acid are the primary acids in wine grapes. The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeast during fermentation and protecting the wine from bacteria.
Peppermint oil has a high concentration of natural pesticides, mainly pulegone (found mainly in M. arvensis var. piperascens (cornmint, field mint, or Japanese mint), [43] and to a lesser extent (6,530 ppm) in Mentha × piperita subsp. notho [44]) and menthone. [45]
This is a list of herbicides.These are chemical compounds which have been registered as herbicides.The names on the list are the ISO common name for the active ingredient which is formulated into the branded product sold to end-users. [1]
Sugar's role in dictating the final alcohol content of the wine (and such its resulting body and "mouth-feel") sometimes encourages winemakers to add sugar (usually sucrose) during winemaking in a process known as chaptalization solely in order to boost the alcohol content – chaptalization does not increase the sweetness of a wine. [1]
Chemical structure of isopropyl methoxy pyrazine (IPMP) Methoxypyrazines are a class of chemical compounds that produce odors. The odors tend to be undesirable, as in the case of certain wines, [1] or as defensive chemicals used by insects such as Harmonia axyridis which produces isopropyl methoxy pyrazine (IPMP).
[5] If the fermentation is not complete, the wine will contain residual sugar content. The sugar acts as nutrient needed for the growth of bacteria, which can deteriorate the wine or even turn it into grape vinegar. [5] Because the alcohol content of wine is relatively low, the alcohol cannot completely inhibit the proliferation of bacteria.
Malvidin glucoside-ethyl-catechin is a flavanol-anthocyanin adduct. [1] [2] Flavanol-anthocyanin adducts are formed during wine ageing through reactions between anthocyanins and tannins present in grape, with yeast metabolites such as acetaldehyde.