Wine

Wine is an alcoholic beverage produced by fermenting fresh grapes or grape must (see below). In many formal definitions and regulatory contexts, "wine" refers specifically to products made from grapes. In everyday usage, the term is also applied more broadly to fermented beverages made from other fruits, and it is sometimes used as a colloquial label for traditional products called “rice wine”. This article primarily discusses grape wine unless otherwise noted. ^[1]

Overview

Most wine is made by converting sugars in grape must into ethanol and carbon dioxide through yeast-driven alcoholic fermentation. Grape must is the material obtained from fresh grapes for fermentation; in cellar usage it often includes juice plus skins, seeds, and pulp. Some formal definitions use “must” for the liquid fraction. Winemakers then manage extraction, aging, and stabilization to produce a beverage with a particular style and shelf life. ^[2][3]

Styles

Common style families include:

• Red, white, and rose wines (largely distinguished by the use and duration of grape-skin contact during processing). ^[2]
• Sparkling wines (with dissolved carbon dioxide retained from fermentation, often a secondary fermentation, or in some products, added CO2). ^[2]
• Sweet wines (with higher residual sugar due to interrupted fermentation, concentration of grape sugars, or regulated sweetening in some styles/jurisdictions, often using grape-derived inputs). ^[2]
• Fortified wines (with added distilled spirits). ^[1]

Production (high level)

While practices vary by region and producer, many wines are made through a sequence like:

1. Harvesting grapes and preparing must.
2. Alcoholic fermentation (often with temperature control).
3. Pressing (for whites typically before fermentation; for reds often after maceration/fermentation).
4. Maturation/aging (e.g., stainless steel, oak, bottle).
5. Clarification and stabilization (e.g., racking, fining, filtration, tartrate/protein stability management).
6. Bottling and distribution.

These steps are adapted to the desired style and to manage oxidation, microbial stability, and sensory outcomes. ^[2][3]

Grapes, viticulture, and terroir

Wine is most commonly made from Vitis vinifera grape varieties, though hybrids and other Vitis species are also used in some regions. Grape variety, climate, and vineyard management strongly influence typical wine styles. ^[4]

The concept of “terroir” is used to describe how a place’s environmental conditions (and, in some uses, human practices and local tradition) relate to a wine’s character; the term mixes measurable factors with more interpretive cultural framing. ^[1][2]

Chemistry and sensory (very brief)

Key components that shape how wine tastes and smells include ethanol, organic acids, residual sugars, phenolic compounds (including tannins), and many aroma-active compounds produced during fermentation and aging. Winemaking choices (e.g., maceration, malolactic fermentation, and oak contact) can shift these components and sensory perception. ^[2][3]

Global production and trade

Wine is produced and traded globally. The International Organisation of Vine and Wine (OIV) publishes consolidated statistics and periodic reports covering vineyard area, production volumes, consumption, and trade. Because these figures change year to year, numeric claims should be interpreted in the context of the specific reporting year. ^[5][6]

Health and safety

Alcohol consumption is associated with substantial global health burden, and public health agencies summarize evidence-based policy options to reduce harmful use. ^[7]

The IARC Monographs classify alcoholic beverages and ethanol in alcoholic beverages as Group 1 carcinogens (carcinogenic to humans). ^[8][9]

Practical guidance (basic)

General practices that can improve the odds of a good experience include:

• Store wine away from heat spikes, strong light, and excessive oxygen exposure.
• Serve at temperatures appropriate to style (many whites and sparkling wines colder than most reds).
• Treat decanting as a probabilistic tool (it may help some wines by separating sediment or changing aroma release, but it is not universally beneficial).

Specific recommendations depend on the wine style, closure, age, and storage conditions. ^[1][2]

Analysis in social context

Wine is culturally and economically important in many societies, but it is also a delivery mechanism for ethanol, which can contribute to addiction, impaired judgment, and long-term disease. Individual choices about drinking happen in social settings where harms can spill over onto other people (e.g., impaired driving, violence, workplace accidents, and family disruption). Public policy therefore often balances personal autonomy against the goal of preventing foreseeable harm to others, using tools like drink-driving enforcement, taxation, and restrictions on availability or marketing. The trade-offs depend on local context, baseline harm rates, and the effectiveness of enforcement and support systems. ^[7]