Alcoholic Beverages
Alcoholic beverages all share the common feature of being produced through anaerobic fermentation of plant-derived carbohydrate materials by yeasts. Sugars are converted to alcohol (ethanol) and carbon dioxide by these fungi, which also impart characteristic flavors and aromas to the beverage. Depending upon what fermentable material is used, and the method by which the materials are processed, alcoholic beverages may be classified as being wines, beers, or spirits. Many countries in which they are produced regulate the production of most spirits, beer, and wine and carefully control taxation of these alcoholic beverages.
Wine
Wines are alcoholic beverages that have been fermented from fleshy fruits (e.g., apples, grapes, peaches, and plums), although most often from the cultivated grape Vitis vinifera (family Vitaceae) and related species. While the vast majority of wines are made from grapes, wines may also be made from the vegetative parts of certain plants.
Wines are made by harvesting ripened grapes from farms known as vineyards. The timing of the harvest is critical, since a balance of accumulated sugar, acids, and other grape flavor components reaches an optimal level to ultimately produce a fine wine. If the grapes are harvested too soon or too late, there is the possibility of producing a lower quality wine.
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