Vinous fermentation

Wein-garten, m. vineyard, -ganing, /. vinous fermentation, -gegend,/. wine district, -ge-halt, m. wine content, vinosity. 

These may be called metabolic phenomena. [Metabolism] is an attribute of the cells themselves [with] vinous fermentation an instance of this. [Further,] each cell is not capable of producing chemical changes in every organic substance... but only in particular ones. The metabolic power of cells is arrested not only by powerful chemical action, [which] destroys organic substances in general, but also by matters which are chemically less uncongenial, [e.g.] concentrated solutions of neutral salts [or by] other substances in less quantity [e.g.] arsenic. 

Tho juice of tho grape, which is usually called must, is known to ferment per se at 70°, which proves that wine waa very early known, particularly in hot climates, where drink is eo much required to allay thirst and. this is a further sign that the vinous fermentation was familiar long anterior to the deluge. 

In general, the chief products of vinous fermentation may be stated to be alcohol and carbon dioxide (accounting for 94-95% of the sugar), glycerol 2.5-3.6%, acids 0.4-0.7%, and, in addition,... 

The alcoholic or vinous fermentation, by which Rugar is converted into alcohoL... 

Ethanethiol. Ethyl mercaptan mercaptoethane ethyl sulfhydrate thioethyl alcohol. C,H,S mol wt 62.13. C 38.66%, H 9.74%, S 51,60%. CH2CH,SH. Found in urine of rabbits after ingestion of cabbage. Is formed in vinous fermentation. Occurs in illuminating gas, in sour" natural gas of W. Texas in petroleum distillates from which it may be separated hy chemical or physical methods Thompson et al. Anal Chem. 27, 175 (1955). Frepn from sodium ethyl -sulfate and KSH Klason, Ber. 20, 3407 (1887) catalytically From ethanol and hydrogen sulfide Kramer. Reid. J. Am. Chem. Soc. 43, 880 (1921). Review on occurrence, prepn, properties and reactions E. Emmet Reid. Organic Chemis-... 

Castor, J, G. B. 1950. Biochemical events during vinous fermentation. Proc. Am. Soc. Enologists 1960, 21-37, 104. 

Uchimoto, D. 1951. Effect of temperature on certain products of vinous fermentation. Thesis for M. 8., University of California, Berkeley see also Food Research 17, 361-366 (1952). 

The effects of vinous fermentation are thus reduced to the separation of the sugar, which is an oxide, into two parts, the oxygenation of one at the expense of the other to form carbonic acid, and the deoxidation of the other in favour of the first to form a combustible substance, alcohol, in such a way that, if it were possible to recombine these two substances, alcohol and carbonic acid, sugar would be re-formed. ... 

Formed in vinous fermentations. Occurs in natural gases, petroleum and sewers. Found in the Jovian atmosphere. Odorant for natural gas, intermediate in the manuf. of... 

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