Wednesday, 20 May 2009

Alcohols

Main article: alcoholic fermentation
One of the harmful effects of wine consumption, due to its ethanol content, is alcoholism.
Alcoholic fermentation process is an anaerobic metabolism (without oxygen) allowing the yeast (Saccharomyces cerevissiae) consume the wort sugars to release carbon dioxide and ethyl alcohol (ethanol formula CH3-CH2-OH) that remains in solution the final wine. The concentration of alcohol is often measured as a percentage of total volume. The ethyl alcohol content varies depending on the type of grape and the conditions, for example in table wines is between 7 -14 , in sparkling wines: 11 -13 in the sherry and other fortified wines 16 -18 and in Oporto as well as in dessert wines is usually below 17 . The most common way to determine the alcohol content in wine is to measure the boiling point.
The wines also have small amounts of other alcohols such as methanol (CH3OH), are not the direct result of fermentation, but the hidrolizacion of pectins (in the skin of the grapes) through enzymatic action. Because pectin is more on the grape skin, white wines contain much less alcohol methyl red wines. In some cases pre-heat the wort to remove this content to be methyl concentrations below 30 ppm. Reports of the methanol content of wines from around the world indicated concentrations of 60 mg / liter (in a range from 40-120 mg / liter) for white wines and 150 mg / liter (in the range of120-250 mg / liter) for red wines. Despite being the maetanol toxic quantities that have the wine are not entirely evil, as the lethal dose of 340 ml / kg makes an average 70 kg person have to take about two hundred liters.
Famosas tears crept into the glasses indicate a high content of glycerin in the wine
There are also other alcohols in very small concentrations, such as polyols, one of the most important is the tri-alcohol glycerol (glycerin) and its concentration is directly related to the temperature of fermentation, with the overall content of alcohol (more alcohol greater amount of glycerol) and the color of the wine (higher in red wines to white). The concentration of alcohol is higher in this table wines. The average content of glycerol in wines is usually between 15-25 g / liter. The glycerin is synthesized in large part due to the fungus Botrytis cinerea although there are some in the presence of healthy grapes. usually have a higher content of glycerol fermentation at high temperatures (this is the reason that red wines usually have a higher content of glycerol). Glycerol is a thick liquid with a sweet taste (about 70 of glucose) and their presence brings a sense of sweetness and mouth filling. Detected easily by leaving a kind of tears on the inside walls of the cups.
Another poly-alcohol present in wine is erythritol and its concentration depends on the strain of yeast that ferments the wine, such as Saccharomyces cerevissiae has less effect on the concentration of erythritol that such so-called wild yeast kloeckera apiculata (to be is a yeast that does not tolerate alcohol concentrations and dies in the first steps of the fermentation). The Arabitol, mannitol, sorbitol (hexa-alcohol isomer of mannitol), the inositol (hexa-frequent alcohol in fruit ). Almost all of these polyhydric bring sweetness to the wine and have the feature to be highlighted when the concentrations of noble rot grapes is present.

The State
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Dallas Morning News
EVANS CAGLAGE / DMN Which affordable wines was a rowdy chimichurri sauce "This month everything went south for the wine panel -- South America, that is. We inaugurated grilling season with a charcoal grilled flank steak with chimichurri sauce. A Vineyard managed by the family of This vineyard is located in perfect region for growing grapes.
Santa Fe New Mexico
Donn Reisen life was celebrated last Friday with a day in the Ridge Monte Bello vineyard high above the Santa Cruz Mountains . It was a beautiful, sunny spring day and 500 of Donn's friends were present to join together in the departure of one of America's largest wine pioneers.
El Paso Times
EL PASO - Several factors play a role in creating a successful wine. The quality of the soil to the final price of the bottle, each factor will have a direct impact on the wine of the popularity.


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May 20, 2009 3:19:31 AM

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