Mainly existing alcohol in the wine, commonly known as alcohol Although this is actually imprecise. Older names are ethanol, ethyl alcohol and ethyl alcohol, and colloquially also alcohol. It is a monohydric alcohol because a hydrogen atom is replaced by a hydroxy group (oxygen-hydrogen). In the course of winemaking, the colorless and odorless liquid in the fermentation of the must in the ratio of 51% ethanol to 49% carbon dioxide from the sugar educated. The industrial production takes place through distillation from wine or by hydrating ethylene. To the Spriten (Adding alcohol to the finished wine) is mostly used ethanol.