Wine trade
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| Alcohol by volume | 5.5%–15.5% |
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| Ingredients | Grapes |
| Variants | |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 355 kJ (85 kcal) |
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2.6 g
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| Sugars | 0.6 g |
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0.0 g
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0.1 g
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| Other constituents | |
| Alcohol (ethanol) | 10.6 g |
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10.6 g alcohol is 13%vol.
100 g wine is approximately 100 ml (3.4 fl oz.) Sugar and alcohol content can vary. |
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Source: USDA Nutrient Database |
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Wine (from Latin vinum) is an alcoholic beverage made from grapes, generally Vitis vinifera, fermented without the addition of sugars, acids, enzymes, water, or other nutrients.Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide. 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 and elderberry.
Wine has been produced for thousands of years. The earliest known traces of wine are from China (c. 7000 BC),Georgia (c. 6000 BC), and in Iran (c. 5000 BC). The earliest known winery is the 6,100-year-old Areni-1 winery Armenia. Wine reached the Balkans by 4500 BC and was consumed and celebrated in ancient Greece, Thrace and Rome. Throughout history, wine has been consumed for its intoxicating effects.
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Wikipedia