What type of alcohol is in wine? Which molecular structure?

Answer 1

Ethanol - C2H5OH (it's the OH part that makes it an "ol")

Two carbon atoms joined together; one end has three hydrogens in a typical hydrocarbon arrangement, the other end has two hydrogen and one hydroxyl.

Answer 2

Most yeasts cannot grow when the concentration of alcohol is higher than about 18% by volume, so that is a practical limit for the strength of fermented beverages such as wine, beer, and sake. Strains of yeast have been developed that can survive in solutions of up to 25% alcohol by volume, but these were bred for ethanol fuel production, not beverage production.

Answer 3

One molecular structure is called the'what happened'molecule
which is bound to the'who did what' molecule.This molecule is connected to the'where are my house keys molecule'.This is bound by the molecular structure 'why did I drink all them shots'
a chemical compound which is closly related to 'i will never do this again molecule'.This molecular structure is functionally strong on the weekends.The alcohol wine molecule is slower in reaction during dinner at fancy restaurants.Catch cab afterwards.

Answer 4

Wine is an alcoholic beverage produced by the fermentation of fruit, typically grapes though a number of other fruits are also quite popular - such as plum, elderberry and blackcurrant. Non-grape wines are called fruit wine or country wine. Other products made from starch based materials, such as barley wine, rice wine, and sake. Beverages made from other fermentable material such as honey (mead), or that are distilled, such as brandy, are not wines


Wines may be also classified by their primary impression on the drinker's palate. They are made up of chemical compounds which are similar to those in fruits, vegetables, and spices. Different grape varieties are associated with the aromas and tastes of different compounds. Wines may be described as 'dry' (meaning they are without obvious sugar), off-dry, fruity, or sweet, for example. The sugar content of grapes can be measured in brix, at harvest, and this determines the combined level of alcohol and residual sugar (in the absence of chaptalisation). Sweetness is in actuality determined by the amount of residual sugar in the wine after fermentation, relative to the acidity present in the wine. Dry wine, for example, has only a tiny amount of residual sugar. Specific flavors may also be sensed, at least by an experienced taster, due to the highly complex mix of organic molecules, such as esters, that a fully vinted wine contains.

Answer 5

all potable (drinkable) alcohol is ethanol.....the difference between beer and wine and other spirits is the amount (or percent) of alcohol....this is translated to proof in stronger spirits....2 : 1, 40% alcohol is 80 proof

C2H6O

http://en.wikipedia.org/wiki/Ethanol

Answer 6

I was told alcohol is alcohol,
it is the same alcohol, that is in whiskey, or rum, or vodka. it is the flavori that is added, i know that fruit ferments etc.. i just know the content of beer is alcohol, the contents of other alcoholic beverages is "ALCOHOL"