Search results
Results from the WOW.Com Content Network
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]
Proteins are present in wine. The most common proteins include thaumatin-like proteins and chitinases and have a role in the formation of turbidity (haze) [1] especially visible in white wine. [2] The quantity of haze forming is dependent on the quantity of phenolics in the wine. [3] Some of those proteins are considered nuisance.
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.
Red wine represents 52% of total wine consumption in Spain, [9] 55.6% in Italy in 2004, [12] and 70% in Switzerland. [10] In Canada, red wine dominates with a 52.3% share of total wine sales in 2004, although there are regional disparities, with Quebec favoring it even more. [13] In the United States, there is a balance between white wine ...
A new study says that over half of wines tested have higher alcohol content than advertised on the label. Your favorite wine could contain more alcohol than you think Skip to main content
Why does red wine have a reputation as being healthy compared to other forms of alcohol? ... Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ways ...
[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.
“Sodas typically have a large amount of sugar added to them,” Kim says, pointing out that a 20-ounce bottle of regular Coca-Cola has 65 grams of sugar, which is more than 13 teaspoons of sugar.