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Type of alcohol mainly present in wine, commonly referred to as alcohol, although this is actually imprecise. Older terms are ethanol, ethyl alcohol and ethyl alcohol, as well as colloquially wine spirit. It is a monohydric alcohol because one hydrogen atom is replaced by a hydroxy group (oxygen-hydrogen). In the course of winemaking, the colourless and odourless liquid is formed from the sugar during fermentation of the must in a ratio of 51% ethanol to 49% carbon dioxide. Industrial production is done by distilling wine or by hydrating ethylene. Ethanol is mostly used for spriting (adding alcohol to the finished wine).

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Roman Horvath MW
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