Alcohol: Difference between revisions
Jump to navigation
Jump to search
Uncle Jesse (talk | contribs) mNo edit summary |
Uncle Jesse (talk | contribs) (Deleting specific wine styles) |
||
| Line 1: | Line 1: | ||
An alcohol is any molecule that has a hydrgoen bonded to an oxygen, and the oxygen is bonded to another atom besides the hydrogen. In general distilling speak, alcohol usually refers to [[ethanol]]. | An alcohol is any molecule that has a hydrgoen bonded to an oxygen, and the oxygen is bonded to another atom besides the hydrogen. In general distilling speak, alcohol usually refers to [[ethanol]]. | ||
Shorthand term for [[ethanol|ethyl alcohol]] or ethanol, a product of [[yeast]] fermentation. The volumetric amount of alcohol in [[wine]] is usually between 9 and 14%. Beverages with less than 9% [[ABV]] (alcohol by volume) are vulnerable to spoilage bacteria and require refrigeration for preservation. Beverages with more than 14% ABV may technically be wine, but have other names such as | Shorthand term for [[ethanol|ethyl alcohol]] or ethanol, a product of [[yeast]] fermentation. The volumetric amount of alcohol in [[wine]] is usually between 9 and 14%. Beverages with less than 9% [[ABV]] (alcohol by volume) are vulnerable to spoilage bacteria and require refrigeration for preservation. Beverages with more than 14% ABV may technically be wine, but have other names such as Madeira, Sherry, Port, or are typed as [[Aperitif]] or Dessert Wine. | ||
The downside of [[alcoholic beverage]] consumption is [[alcohol abuse]]. | The downside of [[alcoholic beverage]] consumption is [[alcohol abuse]]. | ||
[[Category:Glossary]] | [[Category:Glossary]] | ||
Latest revision as of 08:47, 14 December 2022
An alcohol is any molecule that has a hydrgoen bonded to an oxygen, and the oxygen is bonded to another atom besides the hydrogen. In general distilling speak, alcohol usually refers to ethanol.
Shorthand term for ethyl alcohol or ethanol, a product of yeast fermentation. The volumetric amount of alcohol in wine is usually between 9 and 14%. Beverages with less than 9% ABV (alcohol by volume) are vulnerable to spoilage bacteria and require refrigeration for preservation. Beverages with more than 14% ABV may technically be wine, but have other names such as Madeira, Sherry, Port, or are typed as Aperitif or Dessert Wine.
The downside of alcoholic beverage consumption is alcohol abuse.