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Wine packaged in a bag usually made of flexible plastic and protected by a box, usually made of cardboard. The bag is sealed by a simple plastic tap. Brettanomyces A wine spoilage yeast that produces taints in wine commonly described as barnyard or band-aids. Brix/Balling A measurement of the dissolved sucrose level in a wine Brouillis
The reaction is the opposite Meerwein–Ponndorf–Verley reduction. [2] The alcohol is oxidized with aluminium isopropoxide in excess acetone. This shifts the equilibrium toward the product side. The oxidation is highly selective for secondary alcohols and does not oxidize other sensitive functional groups such as amines and sulfides. [3]
The process may be likened to how yeast ferments sugars to produce ethanol for wine, beer, or fuel, but the organisms that carry out the ABE fermentation are strictly anaerobic (obligate anaerobes). The ABE fermentation produces solvents in a ratio of 3 parts acetone, 6 parts butanol to 1 part ethanol.
Wine is a complex mixture of chemical compounds in a hydro-alcoholic solution with a pH around 4. The chemistry of wine and its resultant quality depend on achieving a balance between three aspects of the berries used to make the wine: their sugar content, acidity and the presence of secondary compounds.
Through a variety of mechanisms, the removal of a hydride equivalent converts a primary or secondary alcohol to an aldehyde or ketone, respectively. The oxidation of primary alcohols to carboxylic acids normally proceeds via the corresponding aldehyde, which is transformed via an aldehyde hydrate (gem-diol, R-CH(OH) 2) by reaction with water ...
Alternative wine closures are substitute closures used in the wine industry for sealing wine bottles in place of traditional cork closures. The emergence of these alternatives has grown in response to quality control efforts by winemakers to protect against " cork taint " caused by the presence of the chemical trichloroanisole (TCA).
A large bottle holding 15 litres, the equivalent of 20 regular wine bottles. Négociant French for "trader". A wine merchant who assembles the produce of smaller growers and winemakers and sells the result under its own name. New World wine Wines produced outside of the traditional wine growing areas of Europe and North Africa. Noble rot
The Bouveault–Blanc reduction, employing a mixture of sodium metal in the presence of alcohols, was an early method for reduction of carbonyls. [32] It is now largely obsolete. Subsequent to the discovery of the Bouveault–Blanc reduction, many methods were developed, including the major breakthrough of catalytic hydrogenation where H 2 ...