Which of the following is NOT a key component of grape pulp?

The correct choice here is alcohol. Grape pulp primarily consists of water, sugars, and acids, all of which are essential for the grape's physiology and for the wine-making process.

Water is the major component of grape pulp, often making up around 70-80% of the grape's weight. It is vital for the transportation of nutrients and sustenance within the fruit.

Sugar in grape pulp is crucial because it is the primary source of fermentation. During the wine-making process, yeast converts these sugars into alcohol, contributing to the wine's final taste and alcoholic strength.

Acids, primarily tartaric and malic acids, are important in balancing the flavors of wine, contributing to its freshness and stability as well.

In contrast, alcohol is not a component of grape pulp itself. It is produced during fermentation after the sugars in the pulp are converted by yeast. Therefore, while alcohol is a significant element of wine, it does not naturally occur in the grape pulp, making this choice the correct answer to the question.