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2. Glossary of winemaking terms - Wikipedia

   en.wikipedia.org/wiki/Glossary_of_winemaking_terms

   The art and science of making wine. Also called enology (or oenology). Not to be confused with viticulture. Vinification The process of making grape juice into wine. Vin jaune French for "yellow wine", a wine fermented and matured under a yeast film that protects it, similar to the flor in Sherry production. Vinimatic

3. Winemaking - Wikipedia

   en.wikipedia.org/wiki/Winemaking

   Winemaking, wine-making, or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine -making stretches over millennia.

4. Wine - Wikipedia

   en.wikipedia.org/wiki/Wine

   Wine is an alcoholic drink made from fermented fruit. Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made from grapes, and the term "wine" generally refers to grape wine when used without any qualification.

5. List of grape varieties - Wikipedia

   en.wikipedia.org/wiki/List_of_grape_varieties

   Azerbaijan (Azerbaijani wine) Magarach Bastardo/Bastardo Magarach Ukraine Magaratch Ruby / Magarach Ruby: Ukraine 1928 Magliocco Canino/Maiolica Italy, Calabrian wine: 1,500 Magliocco Dolce/Marsigliana nera Italy, Calabria Magyarfrankos: Hungary 1953 Malbec: Auxerrois, Cot France 1,400 (France), 20,000 (Argentina), 7,000 (United States), 1,235 ...

6. Wine for the Confused - Wikipedia

   en.wikipedia.org/wiki/Wine_for_the_Confused

   Wine for the Confused is a documentary hosted by John Cleese.It is a light-hearted introduction to wine for novices. Cleese guides viewers through the basics of wine types and grape varieties, wine making, wine tasting and terminology, buying and storing wines, through direct narrative and interviews with wine makers and wine sellers.

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.