You may or may not know a lot about wine but it’s definitely important to understand the rich history behind wine before you go out and try to make it for yourself. Wine, as you probably know, is an alcoholic beverage, typically made of fermented grape juice.
The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast. Yeast, a type of bacteria, consumes the sugars found in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeasts are used depending on the type of wine being produced.
You may recognize yeast from bread making. Carbon Dioxide is one of the byproducts of yeast and the case leavens the bread. Similarly, sparkling wine and Champaign can be made by altering the normal wine-making process to keep the carbon dioxide made from the yeast. Alcohol is the other byproduct of yeast and that’s why they’re used in wine production.
Although other fruits such as apples and berries can also be fermented, the resultant wines are normally named after the fruit from which they are produced and are generically known as fruit wine or country wine (not to be confused with the French term vin de pays).
Others, such as barley wine and rice wine, are made from starch-based materials and resemble beer and spirit more than wine, while ginger wine is fortified with brandy. In these cases, the use of the term 'wine' is a reference to the higher alcohol content, rather than production process. The commercial use of the English
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