No
the answer is yes.
Yes - grapes
Aside from the idea of putting pressurized carbon dioxide into the bottle, the most likely cause of carbonation is active bacteria in the wine releasing carbon dioxide as a result of ongoing biological processes.
No!
There are some distinguishing characteristics of specific wines that give them a categorical label: 'Still' wine - means it does not have bubbles, so it is 'still'. 'Sparkling' wine - means it has carbonation/bubbles/effervescence like Champagne is a 'sparkling' wine. 'Fortified' wine - means it has had alcohol (often brandy) added to it to both stop fermentation and raise the alcohol level in the wine.
can the burnt taste be removed from home made wine?
Letting your wine ferment longer would reduce its sugar level.
The simple answer is yes. Homemade wine has actually won international wine awards.It is important that home wine making is carried out properly so the wine iscleangood flavorcorrect alcohol content.There are some really good guides online. You will see it is quite easy, but only if you stick to the correct methods. Otherwise, you will end up with something you have to hold your nose to drink. Do it right, and you can really surprise yourself at how good homemade wine can be.
"Bubbly" is an informal name for Champagne. This is because the secondary fermentation in the sparkling wine creates carbonation or bubbles.
Freeze or refrigerate it.
It's a 2 step reaction. CaCO3 is the Calcium Carbonate: CaO + H2O → Ca(OH)2Ca(OH)2 + CO2 → CaCO3 + H2O