Wine is an alcoholic beverage made from fermented fruit juice, usually that of grapes. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients. Yeast consumes the sugars in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeasts produce different types of wine. The well-known variations are the result of the fact that the sum of the very complex interaction between the biochemical development of the fruit, reactions involved in fermentation and human intervention in the overall process, is a final product in which tens of thousands of chemical compounds may be present in amounts varying from a few percent to a few parts per billion.
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