Water's high specific heat allows it to absorb a large amount of heat without changing much in temperature, keeping a relatively constant temperature in oceans and lakes which is beneficial to marine life. If water did not have a high specific heat, then it would increase in temperature very quickly and oceans and lakes would have drastic changes in temperature in very short periods of time. This could harm or kill the organisms living in them.
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>
