Two characteristics of natural wines are that they have a maximum alcohol content of 14% and are ""sparkling"" wines. Apply your understanding of alcoholic fermentation to explain these characteristics.

Alcoholic Fermentation

Explanation:

Two attributes of regular wines are that they have a most maximum alcohol content of 14% and are "sparkling" wines.In natural wines, after the ethyl alcohol and are "shimmering" wines. In regular wines, after the ethyl liquor fixation arrives at 14%, the liquor murders the yeast cells, making aging stop. The bubble or shimmer in wines is the collection of CO2. Yeast keep on aging sugars until they either come up short on nourishment or the liquor content gets sufficiently high to slaughter them. The  most wine yeasts, 14% is higher than they can tolerate. There are, be that as it may, yeasts that the merchants guarantee can tolerate higher alcoholic rates.