Wine is an alcoholic drink made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol, carbon dioxide, and heat. Different varieties of grapes and strains of yeasts produce different styles of wine. These variations result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the terroir, and the production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. Wines not made from grapes include rice wine and fruit wines such as plum, cherry, pomegranate, currant and elderberry.
Wine has been produced for thousands of years. The earliest evidence of wine in Georgia from 6000 BC,[2][3][4] Iran from 5000 BC,[5] and Sicily from 4000 BC.[6]
Wine has long played an important role in religion. Red wine was associated with blood by the ancient Egyptians[7] and was used by both the Greek cult of Dionysus and the Romans in their Bacchanalia; Judaism also incorporates it in the Kiddush and Christianity in the Eucharist.
Data source : FAO, OIV report.
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