The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. The risk of stuck fermentation and the development of several wine faults can also occur during this stage, which can last anywhere from 5 to 14 days for primary fermentation and potentially another 5 to 10 days for a secondary fermentation. Fermentation may be done in stainless steel tanks, which is common with many white wines like Riesling, in an open wooden vat, inside a wine barrel and inside the wine bottle itself as in the production of many sparkling wines.
solid matter is composed of tightly packed particles. a solid will retain its shape; the particles are not free to move around.
liquid matter is made of more loosely packed particles. it will take the shape of its container. particles can move about within a liquid, but they are packed densely enough that volume is maintained.
gaseous matter is composed of particles packed so loosely that it has neither a defined shape nor a defined volume. a gas can be compressed.
these are the freezing points of the 3:h2o =0 °cnacl =801 °chf =-83.6 °c
therefore, the highest freezing point between these 3 is the sodium chloride/nacl which freezing point is 801 °c.