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Keywords:
Ethyl,
Ethanol,
Hydroxyl,
Methanol,
Intoxicating
The fluid essence or pure spirit obtained by distillation.
Pure spirit of wine; pure or highly rectified spirit (called also ethyl alcohol or ethanol, CH3.CH2.OH); the spirituous or intoxicating element of fermented or distilled liquors, or more loosely a liquid containing it in considerable quantity. It is extracted by simple distillation from various vegetable juices and infusions of a saccharine nature, which have undergone vinous fermentation.
A class of compounds analogous to vinic alcohol in constitution. Chemically speaking, they are hydroxides of certain organic radicals; as, the radical ethyl forms common or ethyl alcohol (C2H5.OH); methyl forms methyl alcohol (CH3.OH) or wood spirit; amyl forms amyl alcohol (C5H11.OH) or fusel oil, etc.
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.
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