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2. Vine-Glo - Wikipedia

   en.wikipedia.org/wiki/Vine-Glo

   Vine-Glo was a grape concentrate brick product sold in the United States during Prohibition by Fruit Industries Ltd, a front for the California Vineyardist Association (CVA), from 1929. It was sold as a grape concentrate to make grape juice from but it apophatically included a warning with instructions on how to make wine from it. [1]

3. Fruit wine - Wikipedia

   en.wikipedia.org/wiki/Fruit_wine

   Michigan wine makers, located in the leading tart-cherry-producing region of the United States, produce several varieties of cherry wine, including spiced versions and cherry-grape blends. [24] "Cherry Kijafa" is a fortified fruit wine that is produced in Denmark from cherries with added natural flavors, and usually contains 16% alcohol by ...

4. Michigan wine - Wikipedia

   en.wikipedia.org/wiki/Michigan_wine

   In Michigan, apple wine and cherry wine are produced in the highest volume, but other fruit juices are fermented as well. Michigan is the leading state for tart cherry production (many Traverse City vineyards were formerly cherry orchards); a number of Michigan wineries produce cherry wine, spice cherry wine, and cherry-grape blends.

5. The 11 Most Reliable 'Cheap Wines', According to our Editors

   www.aol.com/lifestyle/11-most-reliable-cheap...

   According to the winemaker notes, it contains 'Enticing aromatics of peach, white cherry and wild raspberry that are balanced by summer flowers, white tea, and Provence herbs,' and while I'm not ...

6. 7 ‘Cheap But Good’ Trader Joe’s Wines, According to Fans

   www.aol.com/7-cheap-good-trader-joe-103000089.html

   Cheers to wine under $15. For premium support please call: 800-290-4726 more ways to reach us

7. Fermentation in winemaking - Wikipedia

   en.wikipedia.org/wiki/Fermentation_in_winemaking

   The natural occurrence of fermentation means it was probably first observed long ago by humans. [3] The earliest uses of the word "fermentation" in relation to winemaking was in reference to the apparent "boiling" within the must that came from the anaerobic reaction of the yeast to the sugars in the grape juice and the release of carbon dioxide.