Two characteristics of natural wines are that they have a maximum alcohol content of 14% and are ""sparkling"" wines. Apply your

Question

3 years ago

9

understanding of alcoholic fermentation to explain these characteristics.

1 answer:

Anna007 [38] · Answer 1 · 2022-08-21T19:54:01+03:00

<h2>Alcoholic Fermentation</h2>

Explanation:

Two attributes of regular wines are that they have a most maximum alcohol content of 14% and are "sparkling" wines.
In natural wines, after the ethyl alcohol and are <em>"shimmering" wines. </em>
<em>In regular wines, after the ethyl liquor fixation arrives at 14%, the liquor murders the yeast cells, making aging stop. The bubble or shimmer in wines is the collection of CO2. </em>
Yeast keep on aging sugars until they either come up short on nourishment or the liquor content gets sufficiently high to slaughter them.
The most wine yeasts, 14% is higher than they can tolerate. There are, be that as it may, yeasts that the merchants<em> guarantee can tolerate higher alcoholic rates.</em>