| alcohol |
An organic compound which has the general formula C n H 2n+1 OH, they consist of hydrocarbon chains terminated by hydroxyl groups, OH. Smaller members are water soluble, flammable and are useful as organic solvents and fuels. As with hydrocarbons, each member differs from the previous by an additional -CH 2 - group. Alcohols with branced chains are also possible. Some of the simpler alcohols are listed below:
출처: www.ch.ic.ac.uk/vchemlib/mol/glossary/
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| alcoholic fermentation |
Transformation of the sugars in the must (Grape juice used to make wine) into ethyl alcohol using yeasts. Ale - A beer similar to lager but with a more bitter taste.
출처: www.allfoodbusiness.com/wine_savvy.php
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| alcohol |
the sine qua non of wine, its affects run from the obvious to the not so obvious. Alcohol doesn
출처: wineschool.com/vocabulary.html
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| alcohol |
Contributes to the wine's body and texture (which is one reason why non-alcoholic wines don't taste "natural"); but if the wine is so strong that the presence of alcohol communicates itself as a raw heat, may be a flaw.
출처: www.st-kathryn-cellars.com/glossary.htm
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| alcohol |
A class of organic compounds containing one or more hydroxyl groups (OH). Alcohol is used in detergent formulations to control viscosity, to act as a solvent for other ingredients and to provide resistance to low and freezing temperatures encountered in shipping, storage and use.
출처: www.howtocleananything.com/hca_glossay.htm
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