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In contrast to tartaric acid, if the grapes are too acidic, calcium carbonate is used to bring them down to the level needed to make wine. [10] In addition, many also use oak, oak slices, fermentation agents, tutu, and more, according to the quality of grapes and the different styles of wine.
In wine and beer, 4-EP is produced by the yeast Brettanomyces. At concentrations greater than 140 μg/L (typical sensory threshold) it gives the wine aromas described as barnyard, medicinal, band-aids, and mousy. In certain Belgian beer styles, a high 4-EP level may be desirable; however, very high levels of the compound in wine can render it ...
Wine packaged in a bag usually made of flexible plastic and protected by a box, usually made of cardboard. The bag is sealed by a simple plastic tap. Brettanomyces A wine spoilage yeast that produces taints in wine commonly described as barnyard or band-aids. Brix/Balling A measurement of the dissolved sucrose level in a wine Brouillis
A risk factor involved with fermentation is the development of chemical residue and spoilage which can be corrected with the addition of sulfur dioxide (SO 2), although excess SO 2 can lead to a wine fault. A winemaker who wishes to make a wine with high levels of residual sugar (like a dessert wine) may stop fermentation early either by ...
Ethylbenzene is an organic compound with the formula C 6 H 5 CH 2 CH 3.It is a highly flammable, colorless liquid with an odor similar to that of gasoline.This monocyclic aromatic hydrocarbon is important in the petrochemical industry as a reaction intermediate in the production of styrene, the precursor to polystyrene, a common plastic material.
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.
Winemakers will sometimes add acids to the wine (acidification) to make the wine more acidic, most commonly in warm climate regions where grapes are often harvested at advanced stages of ripeness with high levels of sugars, but very low levels of acid. Tartaric acid is most often added, but winemakers will sometimes add citric or malic acid.
The primary role of yeast is to convert the sugars present (namely glucose) in the grape must into alcohol.The yeast accomplishes this by utilizing glucose through a series of metabolic pathways that, in the presence of oxygen, produces not only large amounts of energy for the cell but also many different intermediates that the cell needs to function.