Gas: nm In wine, gas always refers to carbon dioxide (CO2).
During alcoholic fermentation, the sugar contained in the grapes is transformed into alcohol under the action of yeasts, with release of carbon dioxide and rise in temperature. In general, 17 grams of sugar are needed to give 1% alcohol and therefore 204 grams of sugar per liter to obtain 12% alcohol. The winegrower must therefore be very careful to remove carbon dioxide (CO2) from his cellars.
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