Why is ethanol used in alcoholic drinks?

Ethanol is an important industrial chemical; it is used as a solvent, in the synthesis of other organic chemicals, and as an additive to automotive gasoline (forming a mixture known as a gasohol). Ethanol is also the intoxicating ingredient of many alcoholic beverages such as beer, wine, and distilled spirits.

What does phenols in wine do?

These phenols, mainly derived from the stems, seeds and skins are often leached out of the grape during the maceration period of winemaking. The amount of phenols leached is known as extraction. These compounds contribute to the astringency, color and mouthfeel of the wine.

What is the formula of alcohol?

C2H5OH
Ethanol/Formula

What does 4-ethyl phenol do to wine?

4-Ethyl phenol is a flavour defect of red wine produced by contaminant Brettanomyces ( Dekkera) during barrel ageing, and occasionally after bottling. Wines which are low in sulphur dioxide are particularly sensitive to this problem. Ethyl phenol Imparts an unpleasant band aid-like character, described as barnyard, medicinal or horsey.

What is the taste threshold for 4 ethyl phenol?

The flavour threshold of 4-ethyl phenol in wine is 300 – 550 µg / l. Origins. 4-Ethyl phenol is a flavour defect of red wine produced by contaminant Brettanomyces (Dekkera) during barrel ageing, and occasionally after bottling. Wines which are low in sulphur dioxide are particularly sensitive to this problem.

What kind of odour is ethyl phenol?

Ethyl phenol is the characteristic odour of Brettanomyces contamination. It is produced in red wines by Brettanomyes yeasts during barrel ageing, and – occasionally – after bottling.

What kind of phenol is in Band Aid wine?

4-Ethyl phenol is a flavour defect of red wine produced by contaminant Brettanomyces (Dekkera) during barrel ageing, and occasionally after bottling.