For millennia, wine has been made from only two incredients. They are juice from grapes and yeast. Any fruit juice can be used, as a matter of fact, but grape juice is the most frequently used.
Historically wine was the drink of choice because of the sometimes poor quality of the drinking water in so many regions. Today, of course, we tend to open a bottle of fine wine at times of celebration or offer it as a welcome gift as part of a wine gift basket.
How is wine made?
Since there are yeast spores in the air, wine could be made without effort simply by allowing grape juice to stay in an open container for an extended period of time. You probably wouldn’t find that so enjoyable, though.
Yeast is a living organism. In wine making, the yeast feeds off the sugars. That process is called fermentation. The action of fermentation converts the sugars in the juice into alcohol with a biproduct of carbon dioxide. In contemporary times, special types of yeast have been cultured solely for their use in wine making. The particular strain of the yeast, along with other factors, determines the flavor of the wine.
The wine is removed from the original container and placed into another container in order to mature before bottling. The yeast stays in the original container.
You probably know that there are green grapes and black grapes and different grapes are used to make different wines. The color of the wine, however, does not directly reflect the color of the grape. In fact, grape juice is largely clear no matter the color of the original grape. The color of wine is determined by whether (and for how long) the skin is allowed to remain in the juice during the fermentation process.
Even though there are very few ingredients, there are many things which influence the taste of wine. First of all, there are many varieties of grapes. Each grape variety will produce different flavors, aromas, and even textures. In addition, the soil and climate where the grapes are grown drastically affect these variables. Not only that, but the wine maker can control various things by the technique, temperature and yeast used during fermentation. Other variables such as fermenting or storing in oak barrels will also affect the taste.
It is because of all of these variables that a wine drinker can always notice a flavor difference from one wine to the next. This can make for an interesting hobby of never-ending discovery.
Tannin is a substance in wine that causes a firm, mouth-drying feeling in your mouth. It is extracted from the skins, seeds and stems of the grapes so red wines will contain more tannin than whites. White wines will get a degree of tannin when oak barrels are used for fermentation or aging. Eat just the skins of grapes or drink strongly brewed, unsweetened tea for a good idea of what tannin feels like in your mouth.
Clearly, this has been a quick overview of wine, but hopefully it has filled some of the voids in your understanding of this historic drink.