What makes alcohol in wine?

The alcohol in wine is produced through a process called fermentation. Here's how it works:

1. Yeast: Yeast, tiny single-celled organisms, are naturally present on the surface of grapes.

2. Sugar: Grapes contain a significant amount of sugar, mainly fructose and glucose.

3. Anaerobic Respiration: In the absence of oxygen (anaerobic conditions), yeast consume the sugar as food.

4. Ethanol and Carbon Dioxide: During this process, yeast convert the sugar into ethanol (alcohol) and carbon dioxide gas. This is a metabolic byproduct for the yeast.

5. Byproduct: The carbon dioxide gas is what creates the bubbles in sparkling wines and is also responsible for the "pop" of a champagne bottle.

In summary: The alcohol in wine is a result of the natural process of fermentation, where yeast consume grape sugar and produce ethanol as a byproduct. The concentration of alcohol in wine depends on factors like the type of grape, the yeast strain, the temperature, and the length of the fermentation process.