Effervescence:

this term refers to a liquid which releases gas dissolved in it. In the case of wine, it indicates the presence of carbon dioxide produced from natural fermentation or added (aerated wine), which is released due a change of pressure in the wine

Ethyl alcohol:

this is the most important alcohol contained in wine. It comes from the alcoholic fermentation of the sugars present in the must. Its measurement is expressed on the label as a percentage per unit of volume of wine (% vol: ml of ethyl alcohol per 100 ml of wine)