The family name of a group of organic chemical compounds composed of carbon, hydrogen, and oxygen (C2H6O) which occurs widely in nature and is used in solvents, antifreezes, chemical manufacture, and as a fuel. Alcohol commonly is obtained by fermentation.
A colorless, volatile, flammable liquid that is the intoxicating agent in fermented and distilled liquors. In silk painting it is mixed with distilled water to dilute dyes, blending colors on the silk and to correct mistakes.
a liquid sometimes used for disinfecting skin before and after treatment. ethyl grain isopropyl
Drinking alcohol heavily has been linked to some cancers and can damage your liver. Recommended safe drinking limits are 21 units a week for men and 14 for women. A double measure of spirits is 3 units. A standard glass of wine is 2 units. And a half pint of regular beer is 1 unit (1 and a half units if the beer is 5% strength).
Used as a preservative. Can cause dryness and irritation. Ethanol can increase the permeability of the skin and may enable unwanted impurities to be absorbed.
Alcohols are amongst the most common organic compounds. Well-known alcohols include methanol (methyl alcohol, or wood alcohol), ethanol (ethyl alcohol, or grain alcohol) and isopropyl alcohol (the common alcohol known as rubbing alcohol and used as a germicide). Alcohols are also valuable as intermediates in the synthesis of other compounds.
The family name of a group of organic chemical compounds composed of carbon, hydrogen, and oxygen; includes methanol, ethanol, isopropyl alcohol, and others.
Commonly refers to ethanol, the active ingredient of wine, spirits and beer To scientists means a class of organic compounds composed of a chain of carbon atoms attached to a hydroxyl group.
In the early stages of winemaking, wine ferments assisted by yeasts converting sugars to alcohol. When grapes are riper they contain more sugar and thus result in a higher alcohol content. Wines with an alcohol level that is too high will throw off the balance of the wine - this characteristic is noticed as a hot or burning sensation.
The end product of fermentation; technically ethyl alcohol resulting from the interaction of natural grape sugars and yeast; generally above 12.5% in dry table wines."Wine makes daily living easier, less hurried with fewer tensions and more tolerance." Benjamin Franklin (1706-1790), American publisher and diplomat."A bottle of wine begs to be shared; I have never met a miserly wine lover." Clifton Paul Fadiman (1902-1999), intellectual, author, and radio personality.
A critical component of wine, alcohol is a natural by-product of fermentation, and one of the mainstays of perceived flavour. Most wines range from 7% to 14% alcohol by volume.
There are many different compounds that may be described as 'alcohol'. Here we are referring to ethyl alcohol, the product of alcoholic fermentation of sugar by yeast. It's presence is measured in percent volume (or "proof").
A family of chemicals having a string of carbon atoms surrounded with hydrogen atoms and at least one oxygen atom. Examples are ethanol and methanol. Alcohol can be made by fermenting sugars.
Actually a family of organic compounds, the common term "alcohol" refers to Ethyl Alcohol or Ethanol, CH3CH2OH. Alcohol is poisonous by degree to lifeforms small and large, which accounts for the preservative qualities and the hangover potential of any alcoholic beverage.
An integral component of wine that adds much of the wine's body. Most wines range from 7 percent to 14 percent alcohol by volume. Alcohol is produced naturally by yeast during the fermentation process. The active yeast converts the natural sugars in the grape juice into alcohol and carbon dioxide, which is released from the fermenting tank by means of a trap.
Ethyl alcohol. During fermentation, yeast breaks down the sugars in grapes and turns it into alcohol. Before fermentation, it's grape juice. Afterwards, it's wine. Napa Valley wine generally has anywhere from 10 to 14 percent alcohol. (Once a fermenting wine gets up to around 16 percent, which is possible if it started with very high sugar levels, the yeast dies and fermentation stops.)
Ethanol or ethyl alcohol (C2H5OH), the liquid produced from sugar by fermentation that can make you drunk
Alcohol is used as a gasoline additive to boost the octane rating of the fuel (See Octane and Gasohol) and to oxygenate the fuel (makes it burn cleaner). Two types of alcohol may be used: ethanol or methanol. Ethanol is the most commonly used alcohol. It
A byproduct of fermentation. It is produced when yeast consumes the fermentable sugars. Alcohol is what causes intoxication. In the case of beverages we are talking about ethyl alcohol or ethanol (CH3CH2OH).
Compounds with an -OH group attached to a carbon atom, such as CH3OH.
Unless otherwise specified, ethyl alcohol (ethanol). Concentration is normally in percent by volume. "Dehydrated alcohol", or "Absolute alcohol" is 100%.
is a pre-requisite of wine! It adds body and roundness to the mouth feel. When the alcohol level is very high, it can show up as an apparent sweetness. Some people feel a pinprick sensation in the roof of their mouth when the wine has a high alcohol level.
Polar organic molecule that contains a functional hydroxyl group ( - OH) bound to a carbon atom that is not in an aromatic ring. An example is ethyl alcohol.
The family name of a group of organic chemical compounds that includes methanol. ethanol, isopropyl alcohol, and others. Ethanol is produced from crops or residues with a high carbohydrate content. Alcoholic beverages contain ethanol, and it is a renewable energy source that may be added to petrol as an octane enhancer with some air quality benefits.
Organic compound used in gums, resins, dyes and perfumes. Fermentation produces ethanol not alcohol. alkali. A base that is soluble in water.
An intoxicating by-product of fermentation, which is caused by yeast acting on the sugars in the malt. Alcohol content is expressed as a percentage of volume or weight; the US uses weight.
Ethyl alcohol is the component in mead that acts as a preservative and an intoxicant. Most of the honey in the must will be converted to alcohol.
The intoxicating by-product of yeast acting on sugars in the malt during fermentation.
What the yeast turns the fermentable sugars into. May cause a person to feel different. Some may argue that alcohol is the basis behind all good beers. I happen to disagree.
Classified as a sedative-hypnotic drug. Ethanol (ethyl alcohol C2h3OH) is the main psychoactive ingredient in alcoholic beverages. Alcohol is second to tobacco in its effect on morbidity, mortality and health care costs from drugs. Routinely asking about patterns of alcohol (and other drugs) use assists GPs to identify alcohol-related harms or risky patterns of drinking and provides opportunities for intervention. Screening tools for alcohol use such as the AUDIT can be self-administered and have good reliability and validity. Alcohol is commonly called grog, piss and booze.
In cosmetic labeling, the term "alcohol," used by itself, refers to ethyl alcohol. Cosmetic products may contain other alcohols, such as cetyl, stearyl, or cetearyl alcohol. These are known as fatty alcohols, and their effects on the skin are quite different from those of ethyl alcohol.
An organic compound with one or more hydroxyl "-OH" groups.
Alcohol is produced by fermentation, and in this context means ethyl alcohol (C2H50H) produced by the action of yeasts on grape sugars during the fermentation.
Alcohol is produced during fermentation. Alcohol adds body and a perception of sweetness to wine.
A compound composed of an alkyl group and a hydroxyl group; HOOCH.
An organic compound having a hydroxyl (-OH) group attached. The lower molecular weight alcohols, methanol (CH3OH), ethanol (C2H5OH), and propanol (C3H7OH) are water soluble.
any of a series of volatile hydroxyl compounds that are made from hydrocarbons by distillation
an Organic Compound with a Hydroxyl Group attached to one of its Carbon Atoms
a product of yeast formation, whether it occurs in a brewery, or in the body
The intoxicating agent in beverage alcohol, ethyl alcohol or other low molecular weight alcohols, including methyl or isopropyl alcohol.
This usually refers to the chemical found in alcoholic drinks, which used to be called ethyl alcohol, but is now referred to as ethanol. However, alcohols form a family of chemicals of which ethanol is the second member (after methanol, the primary constituent of white spirit). All alcohols are compounds of carbon, hydrogen and oxygen and have a -OH group attached to a carbon atom somewhere.
Organic compound that contains chemical groups -OH.
organic compound occurring naturally in wine : an excess of alcohol results in a burning sensation
Alcohol is produced by fermentation action of yeast on sugar and is an important ingredient in wine, having a bearing on its taste and quality. This is the stuff that makes you fall about, and the police take a very dim view if you drive with too much on-board.
a liquid (C2H2OH) found in intoxicating drinks.
Ethyl alcohol is a naturally occurring chemical that is produced by the fermentation of grape sugars by yeast. Alcohol adds to the fullness of wine and when in excess results in a warm or hot finish.
a large classification of organic compounds containing one or more hydroxyl groups attached to carbon atoms.
Produced when yeasts ferment the sugars in the grape. Alcohol gives an impression of fullness, richness and, at higher levels, sweetness. Also a preservative, helping keep wines in good condition. Measured by volume of the total liquid.
Alcohol (ethanol) is the main permanent product of yeast activity. Many wine components in wine, such as tannin are present because they are dissolved in the alcohol. A wine with a low alcohol may smell and taste thin and simple. A wine that is high in alcohol has a strong, heady, hot nose and the taster will feel a spreading warmth after swallowing. Laws in the United States allow a margin of 1.5 percent greater or less than the alcohol content printed on the label as long as it does not cross a tax bracket. Many wineries use 12.5 percent on the label with the knowledge that the wine could be as low as 11% or as high as 14% alcohol.
An organic compound which has the general formula CnH2n+1OH, they consist of hydrocarbon chains terminated by hydroxyl groups, O-H. 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 -CH2- group. Alcohols with branced chains are also possible. Some of the simpler alcohols are listed below
an organic compound in which the hydroxyl group is a substituent on a hydrocarbon.
The amount of ethyl alcohol obtained by fermentation, and increased by distillation. Normally distilled spirits are sold with an alcoholic strength of 40 percent alcohol.
Ethyl alcohol (C2H5OH) is produced by the action of natural or added yeast on grape sugars during fermentation. American hybrid Grape varieties which have been crossbred from American and European vines.
the intoxicating agent in fermented and distilled liquors; drink (as whiskey or beer) containing ethanol
an essential component, binding and preserving. In the pure form the higher alcohols, amyl and butyl have an unpleasant, throat catching odour. Ethanol presents in its pure form a burning sensation. However, diluted as in wine, alcohol is scarcely detectable on the nose though it can be assessed by its weight in the mouth. Cumulatively well known in its effects on the head of the imbibber.
a) A colorless volatile flammable liquid C2H5OH, synthesized or derived from fermentation of sugars and starches and used, either pure or denatured, as a solvent and in drugs, cleaning solutions, explosives, and intoxicating beverages. b) Any of a series of hydroxyl compounds, the simplest of which are derived from saturated hydrocarbons, have the general formula CnH2n+1OH, and include ethanol and methanol.
An organic chemical containing one or more hydroxyl groups (-OH). Alcohols can be liquids, semisolids, or solids at room temperature.
ethyl alcohol is one of the byproducts of wine fermentation. During fermentation, yeast attacks the sugar and converts it to alcohol and carbon dioxide. Alcohol adds body and roundness to the finished wine.
An ingredient in a variety of beverages, including beer, wine, liqueurs, cordials, and mixed or other straight drinks. Pure alcohol itself yields about 7 calories per gram, of which more than 75% is available to the body.
A chemical compound (Ethyl alcohol) which is formed by the fermentation of sugars and starches (in winemaking this means the combination of natural or added yeast and the sugar content of grapes).
Ethyl alcohol, a chemical compound formed by the action of yeast on the sugar content of grapes during the process of fermentation.
is the potent mood-changer that differentiates wine from grape juice. A wine's alcoholic strength is its concentration of alcohol.
Ethyl alcohol is a by-product of the fermentation of sugar by yeast
A class of organic compounds which has an OH group covalently bonded to a carbon atom.
This integral component is naturally formed during fermentation when yeast acts on the sugar content of grapes producing alcohol and carbon dioxide providing one of the mainstays of the perceived flavour.
An anhydrous alcohol, also known as ethanol, grain alcohol, fermentation alcohol, “drinking alcohol,” anhydrous alcohol, ethyl hydroxide, and methyl carbinol. A clear, colorless, volatile, flammable liquid with a pleasant, sweet odor. Absorbs water rapidly from air. Miscible with water. Must be stored in tightly closed container, cool, and away from flame. Most ethyl alcohol is used in alcoholic beverages in suitable dilutions. Shipped in metal or plastic containers, such as 55-gallon drums, gerry cans, etc. Some drums may be lined with phenolic resin. In illicit heroin production, used as a solvent during purification of heroin base and in the conversion of heroin base to heroin hydrochloride.
A product of the fermentation, during which yeast converts natural grape sugars to alcohol, heat and carbon-dioxide gas. A little over half the grape sugar converts to alcohol during the fermentation. Wines that are slightly too high in alcohol often seem sweet and have a hot after-taste. If an otherwise full bodied wine is too low in alcohol, it may feel light and unsatisfying on the palate. Legally, table wines are between 8 and 14% alcohol and are not carbonated.
refers to ethyl alcohol or ethanol, the type found in alcoholic beverages. It is also commonly used to refer to alcoholic beverages in general. The word alcohol is from the Arabic "al kohl," meaning “the essence.
Often tasting hot or peppery, a wine in which a high level of alcohol overwhelms the fruit and balance.
Ethyl alcohol, a chemical compound formed by the action of natural or added yeast on the sugar content of grapes during fermentation.
The alcohol present in wine, ranging from about 6.5 to 14 per cent.
A group of organic compounds composed of carbon, hydrogen, and oxygen; a series of molecules composed of a hydrocarbon plus a hydroxyl group; includes methanol, ethanol, isopropyl alcohol and others.
A group of solvents of relatively high evaporation rate but with fairly low solvent strength. Methanol, ethanol, and isopropyl are common alcohols.
Alcohol is the result of fermentation of the grapes. While most bottles of wine contain 12.5% alcohol (25 proof), some are a little more, some are a little less. There is in fact a way to regulate how much alcohol content the wine will have.
is used in the perfume industry as a solvent for the production of lotions. An oftenused alcohol is ethyl alcohol.
A carbon-containing compound with an oxygen-hydrogen bond.
Alcohol is a natural by-product of the interaction of plant forms. Ethyl alcohol, the result of fermenting liquids containing sugar, has been used both as medicine and therapy from the earliest recorded times. It is defined as a food because it releases energy.
Ethyl alcohol or ethanol. An intoxicating by-product of fermentation, which is caused by yeast acting on sugars in the malt. Alcohol content is expressed as a percentage of volume or weight.
Ethanol is produced as a by-product of fermentation. The alcoholic strength of a wine is a measure of its concentration of Ethanol.
(AL-kuh-hol) A chemical substance found in beer, wine, and liquor. Alcohol is also found in some medicines, mouthwashes, essential oils (scented liquid taken from plants), and household products.
To dream of drinking to intoxication is an inner need to escape reality or your life situation. Same is true to dream of doing drugs. This also indicates a feeling of alienation and quite possibly guilt. Watching someone else get drunk is ussually a negative expression of your inner feeling toward the person or personality trait exibited by the person who is drunk. To be sober in a crowd of drunks indicates feelings of being left out, or being superior.
Essential component of wine which gives a sense of sweetness, especially in dry wine, and contributes to body and length of finish. Can be noticed as warmth in the back of the throat. Big is a term used often to describe a wine high in alcohol, usually also heavy in body. Too much alcohol in a wine makes it hot.
A synonym for ethyl alcohol or ethanol.
Produced during the fermentation process, alcohol creates a warm sensation on the back of the tongue.
(ROH) Compare with phenol and hydroxide. An alcohol is an organic compound with a carbon bound to a hydroxyl group. Examples are methanol, CH3OH; ethanol, CH3CH2OH; propanol, CH3CH2CH2OH. Compounds with -OH attached to an aromatic ring are called phenols rather than alcohols.
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.
A volatile, inflammable, colorless liquid of a penetrating odor and burning taste.
The whole point. The part of wine that makes you drunk. Why am I telling you this? You know all about alcohol. !-- google_ad_client = "pub-7810594565313440"; google_ad_width = 336; google_ad_height = 280; google_ad_format = "336x280_as"; google_ad_type = "text"; google_ad_channel ="8132469396"; google_color_border = "000000"; google_color_bg = "000000"; google_color_link = "FFFF66"; google_color_url = "FFFFFF"; google_color_text = "FFFFFF";
an alcohol is an organic compound with a carbon bound to a hydroxyl group, such as methanol (CH3OH) and ethanol (CH3CH2OH).
is made from carbohydrates and is digested like a fat in the body. It provides about 7 calories per gram in its pure state. Beverages such as hard liquor, beer, and wine range in alcohol content from several percent to more than 50 percent.
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.
Generally refers to ethanol, a chemical compound found in alcoholic beverages. It is also commonly used to refer to alcoholic beverages in general.
The cause of, and solution to all of life's problems. Wines with less than 9% are prone to spoilage (while the drinker is not!). Too much alcohol in relation to other aspects of the wine can make it taste "hot".
An organic chemical in which one or more hydroxyl (OH) groups are attached to carbon (C) atoms in place of hydrogen (H) atoms. Common alcohols include ethyl alcohol or ethanol (found in alcoholic beverages), methyl alcohol or methanol (can cause blindness) and propyl alcohol or propanol (used as a solvent and antiseptic ). Rubbing alcohol is a mixture of acetone , methyl isobutyl ketone, and ethyl alcohol. In everyday talk, alcohol usually refers to ethanol as, for example, in wine, beer, and liquor. It can cause changes in behavior and be addictive. See the entire definition of Alcohol
the sine qua non of wine, its affects run from the obvious to the not so obvious. Alcohol doesn't just provide the kick: it gives texture ("body"), flavor (roundness and sweetness) and vinosity (makes it smell and taste like wine) as well as providing balance and a certain chemical and physical stability to wines. The primary alcohol is known as ethyl alcohol or ethanol, but there are dozens of other so-called "higher" alcohols which though in minute quantities provide hundreds of flavors.
A natural result of the fermentation process. When yeast metabolize the sugar in grapes, the two major by-products are alcohol and carbon dioxide. Most table wines in the U.S. have 12 to 14% alcohol by volume.
The substance that makes the difference between grape juice and wine! Alcohol is produced by fermentation; produced by the action of yeasts on grape sugars during the fermentation. Alcohol has an important bearing on the taste of wine.
The whole point. The part of wine that makes you drunk. Why am I telling you this? You know all about alcohol, don't you
A product of the fermentation of grapes that contributes to the taste of wine and acts as a preservative.
any intoxicating liquor produced by yeast fermentation of carbohydrates by hydration of ethylene
The intoxicating element in beers, wines and spirits.
This constituent of wine is a natural by-product of fermentation. It is one of the main pillars of perceived flavor, the others being "Acid", "residual Sugar" (and/or "Glycerin") and "Tannin". The presence of these components define a wine that has "good balance". For tablewines the wine label must, by law, state the alcohol content of the wine within the bottle, usually expressed as a percentage of the volume. Table wines do not usually exceed 14% alcohol content - (11% to 12.5% is generally considered the optimum amount) - although a few, such as Zinfandel, can go up to a 17% level. Sweet dessert wines fall in the same range. Fortified wines - (eg: Sherry, Port etc) - range from 17% to 21% alcohol content (see also legs, tears).
We use either ethanol or iso- propanol for cleaning purposes.
This integral component of wine is a natural by-product of fermentation, and one of the mainstays of perceived flavor. Most wines range from 7% to 14% alcohol by volume.
Alcohol – the reason we drink wine. Well, not for everybody, but for some. There's only one kind of alcohol found in wine – ethyl alcohol, or ethanol. If a wine has too much alcohol, it'll be what the wine tasters refer to as hot. If a wine doesn't have enough alcohol they say it's unbalanced.
An organic compound containing a hydroxyl group. Common examples include methanol (CH3OH) and ethanol (CH3CH2OH).
Itâ€(tm)s used in the perfume industry as a solvent for the production of lotions. An often used alcohol is ethyl alcohol.
The world's most popular drug, legally used in most countries. Alcohol is produced through the fermentation of fruits, vegetables and grains.
Without it, wine would just be grape juice. Alcohol can be tasted – as a warm, even sweet sensation towards the back of the tongue.
A general term for organic ingredients that contain the OH (hydroxyl) group. Alcohols differ substantially in their properties ranging from water soluble solvents like isopropyl (rubbing) alcohol, ethyl alcohol (used by breweries, the only drinkable alcohol) through moisturizing agents like glycerine or propylene glycol to fatty alcohols like cetyl alcohol and sugars (multi alcohols).
Common to all liquor. Ethyl alcohol, spirits distilled from grain, grape, fruit and cane are most common.
Hydrocarbon compund resulting from fermentation of saccharine solutions. Forms the intoxication component of fermented and distilled liquors.
A psychoactively complex drug in beverages such as beer, wine, and whiskey. Alcohol is a depressant drug with potential for abuse and addiction.
Alcohol is the natural by-product of fermentation. It is one of the main components of taste, the others being acid, residual sugar and tannin. The presence of these components defines a wine that has "good balance."
Too high: adds a hot, sweetish taste. Too low: a wine may be thin, unbalanced and lacking in body.
a colorless, volatile, and pungent liquid found in fermented liquors such as beer, wine, wine coolers, champagne, and liquors. It is a depressant to the central nervous system.
Many cosmetic products contain alcohol (ethanol) in its pure form. It is a "fat-solvent" and dries the hair and skin. It is toxic in large doses. Paul Penders products do NOT contain alcohol.
Too much of an alcohol taste can overwhelm the subtleties in the wine. Sometimes perceived as peppery or hot.
An organic compound containing a -OH group. Often alcohol can be used as a sanitization agent by treating a sample with 70% ethanol. Alcohols that are miscible in water (such as methanol, ethanol, or isopropanol) can be used to prewet a hydrophobic membrane (such as PTFE) prior to filtration of an aqueous liquid. They can also be used to verify the integrity of membrane filters with small pores.
The natural sugar from the grape is transformed into alcohol, caused by the action of yeast, when the must is fermented.
The family name of a group of organic chemical compounds that includes methanol, ethanol, isopropyl alcohol, and others. Ethanol is produced from crops or residues with a high carbohydrate content. Alcoholic beverages contain ethanol, and ethanol is blended with gasoline to produce gasohol. Most industrial ethanol produced in the U.S. is from corn wet-milling.
Any organic compound containing, at least, one hydroxyl (OH- ion) linked directly to one carbon atom
The alcohol in wine is called ethyl alcohol. It is the result of the transformation of sugars due to the action of yeasts in the grapes. About 20 grams of sugar are needed to obtain 1° (one degree) of alcohol. Alcohol is the base of wine, it is a powerful preservative. Alcohol, such as tannins, allows the wine to age. But the taste of alcohol must not in any case dominate the wine. Visit " Composition of wine"
Ethyl alcohol is formed by the interaction of yeast on the sugar content of the fruit during fermentation.
a legally available and widely abused intoxicant (from fermentation) with great addictive and destructive potential.
Normally refers to grain alcohol - a double distilled spirit derived from the fermentation of grain. It is, at 190 proof or 95% alcohol content, extremely potent, and should not be drunk straight. more information - recipes
The word used by itself usually refers to Ethyl Alcohol or Ethanol the main solvent used to carry perfume for extraits, colognes. When in a chemical name refers to the chemical group R-OH.
The intoxicating chemical in drinks such as beer, wine, and distilled liquors. Alcohol is a colorless, volatile liquid with the chemical formula C2H5OH, also called ethanol or ethyl alcohol. It is a central nervous system depressant.
Ethyl alcohol or ethanol, which is a by-product of fermentation.
In chemistry, an alcohol (Arabic: 'الكØول' transliterated as al kohol) http://www.wordinfo.info/words/index/info/view_unit/2979/?letter=A&spage=5 http://ar.wikipedia.org/wiki/%D9%83%D8%AD%D9%84 is any organic compound in which a hydroxyl group (-OH) is bound to a carbon atom of an alkyl or substituted alkyl group. The general formula for a simple acyclic alcohol is CnH2n+1OH.