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The Use of Analytical Chemistry In Winemaking
Wine (from Latin vinum) is an alcoholic drink made from fermented grapes. Grapes ferment without the addition of acids, enzymes, water, or other nutrients as yeast consumes some of the sugar in the grapes and turns it to ethanol and carbon dioxide.
Wine has been produced for thousands of years. The earliest chemically attested grape wine was discovered at Hajji Firuz in the north-western Zagros Mountains, ca. 5400 BC. Wine reached the Balkans by c. 4500 BC and was consumed in ancient Greece, Thrace and Rome. Wine has long played a significant role in religion. It was used by both the Romans and the Greek cult of Dionysus in their Bacchanalia. Red wine was associated with 'blood' by the ancient Egyptians.