Introduction: The production of wine relies heavily on the microscopic fungus, yeast. With the presence of yeast the sugar found in grapes, the main component in wine, turns into alcohol and carbon dioxide. These sugars are glucose and fructose; the riper and the more sugar a grape contains the more alcohol is produced. The chemical composition of wine is about 70-90% water, 8-20% ethanol, 0.1-20% sugars, 1% carboxylic acid, 0.3% base, 0.2% tannins, and traces of esters, aldehydes, amino acids…
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