The wine, by definition, is the product of the alcoholic fermentation of grape must.
Unlike the old man, we know, since 1860 and thanks to Louis Pasteur, the wine is not the product of chance or a godsend, but that is produced by fermenting microorganisms.
Fermentation occurs when the natural bark of ripe break, allowing the yeast to penetrate the fruit and triggering process.
In winemaking, the grapes are crushed fresh suffering invasion of yeast, which mainly attack the fruit sugars, forming from them, ethyl alcohol and carbon dioxide. Numerous other substances will form in the process according to the grape employed, the type of yeast and fermentation.
The thick liquid formed by fruit juice, fragments of stems, the grape skins, seeds and pulp, after the fresh fruit is crushed, is what is called wort, which is the "raw material" of wine.
When tasting the various wines we find a variety of flavors - from bush cut the stable, through coffee, berries and more - and flavors that can frustrate or delight the palate, this is due to the nearly 500 natural chemicals, including alcohols , sugars, acids, etc.. suffering a multitude of different combinations, producing a huge constellation of wines for the pleasure of those who relish.
To ensure even more complexity to the manufacture of wine, and the factors called "chemical", external agents such as climate and soil variation guarantee the impossibility of having two identical crops, even if originating from the same producer.
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