Malolactic fermentation is important in the process of wine making because it softens the harder, tart like lactic acid found in fermenting Grape Juice. Lactic acid is a fruit acid found in grapes. When this acid is fermented into this softer form (malolactic) wines are easier and more enjoyable to drink.
Because unlike the missing "is" in your "Why is.." question, it is necessary for it to make sense. No fermentation = no ethanol. What is ethanol? The chemical name for alcohol. Can you imagine a drink with no tipsyness? You're probably underage then, wait till you're 18 or 21 if you live in an oppressive unfree country.
Wine contains a relatively small amount of alcohol (~11-15%). By making wine, you can then use a distiller to extract some of that alcohol by heating it and separating it, which makes a spirit (more specifically, we refer to spirits made from distilling wine as "grappa").
W. Y-Worth has written: 'The compleat distiller: or the whole art of distillation practically stated' 'A new treatise of artificial wines, or, A Bacchean magazine' -- subject(s): Distillation, Formulae, receipts, prescriptions, Medicine, Wine and wine making
Wine is converted into brandy through the process of distillation.
Distillation
Yeast.
Distillation is used to extract ethanol.
Ethanol is obtained, to form after cognac
Distillation...simple.
No. Apple cider vinegar is a result of fermentation of apples. White vinegar is produced by the process of distillation as in making liquor,liquours, or brews.
because it is important
No. Wine is made from grape juice. Rum is distilled from fermented sugar cane. However, brandy is distilled from wine. After distillation, the product is no longer a wine but a distilled spirit.
It means "burnt wine," referring to the fact that the wine was heated in the distillation process.