carbon dioxide
A colorless, odorless, incombustible gas. Carbon dioxide (CO2) is one of the two by-products of FERMENTATION, the other being ALCOHOL. Yeast acts on the natural grape sugar and converts 40 to 45 percent of it to carbon dioxide, which in most cases escapes into the air. In the production of SPARKLING WINES, however, carbon dioxide is purposely trapped in the wine to create effervescence.
Related Links:
air lock,
sake,
crackling,
sparkling wine,
still wine
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.
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