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1 US gallon or 3.785 litres of denatured alcohol in a metal container. Denatured alcohol, also known as methylated spirits, metho, or meths in Australia, Ireland, New Zealand, South Africa, and the United Kingdom, and as denatured rectified spirit, is ethanol that has additives to make it poisonous, bad-tasting, foul-smelling, or nauseating to discourage its recreational consumption.
Methanol is used as a denaturant for ethanol, the product being known as denatured alcohol or methylated spirit. This was commonly used during the US prohibition to discourage consumption of bootlegged liquor, and ended up causing several deaths. [49] It is sometimes used as a fuel in alcohol lamps, portable fire pits and camping stoves.
The red and white balls represent the hydroxyl group (−OH). The three "R"s stand for carbon substituents or hydrogen atoms. [1] In chemistry, an alcohol (from Arabic al-kuḥl 'the kohl'), [2] is a type of organic compound that carries at least one hydroxyl (−OH) functional group bound to a saturated carbon atom.
An old whiskey still A display of various liquors in a supermarket Some single-drink liquor bottles available in Germany. Liquor (/ ˈ l ɪ k ər / LIK-ər) or distilled beverages are alcoholic drinks produced by the distillation of grains, fruits, vegetables, or sugar that have already gone through alcoholic fermentation.
In particular, large quantities of neutral alcohol are distilled from wine and by-products of wine production (pomace, lees [4]). A product made from grain is "neutral grain spirit", while a spirit made from grapes is called "grape neutral spirit" [5] or "vinous alcohol". [6] These terms are commonly abbreviated as either GNS or NGS. [7] [8] [9]
280 nm 45 min LC chromatogram of a red wine, showing mainly phenolic compounds. 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 ...
The natural occurrence of fermentation means it was probably first observed long ago by humans. [3] The earliest uses of the word "fermentation" in relation to winemaking was in reference to the apparent "boiling" within the must that came from the anaerobic reaction of the yeast to the sugars in the grape juice and the release of carbon dioxide.
For these reasons, many rosé winemakers are mindful of the color quality of their rosé and make winemaking decisions based on this factor. This includes the extent of maceration, whether or not to do a saignee from a darker red wine and even to do a color adjustment by blending in some finished red wine in order to reach the desired color. [4]