Grapes
have
been
fermented
by
____________________
to
make
wine
since
at
least
4000
B
.
C
.
Although
other
fruits
can
be
used
to
make
wine
,
grape
is
the
most
____________________
.
Yeasts
naturally
____________________
on
the
surface
of
grapes
as
____________________
and
will
readily
ferment
the
crushed
grapes
.
Wine
production
,
therefore
,
can
be
____________________
____________________
with
the
minimum
of
equipment
.
However
,
the
enormous
demand
for
consistent
and
high
quality
wines
has
led
to
elaborate
procedures
being
developed
.
The
quality
and
characteristics
of
a
wine
depend
on
:
____________________
of
grape
,
climate
,
soil
,
method
of
manufac
-
ture
and
maturation
.
GENERAL
CHARACTERISTICS
OF
WINES
Colour
Red
wines
are
produced
from
black
grapes
,
eg
Pinot
noir
,
which
are
____________________
and
fermented
with
the
____________________
present
.
The
pigment
of
the
skins
,
mainly
____________________
,
is
extracted
and
as
alcohol
is
produced
during
fermentation
this
____________________
is
ac
-
celerated
.
The
____________________
the
skins
remain
in
the
fermentation
the
____________________
the
colour
.
The
pulp
is
strained
off
and
then
fermentation
proceeds
to
completion
.
Rosé
wines
are
produced
in
a
similar
way
,
but
the
skins
only
____________________
for
about
24
hours
before
strain
-
ing
.
White
wines
can
be
made
from
most
grapes
,
even
____________________
ones
,
as
the
____________________
of
the
grapes
is
seldom
col
-
oured
.
The
grapes
are
____________________
and
the
resulting
pulp
is
hydraulically
pressed
(
____________________
this
was
done
with
the
feet
)
to
separate
juices
from
the
pulp
.
A
yeast
____________________
culture
is
added
to
ferment
the
juice
,
which
is
often
treated
before
to
this
with
____________________
to
kill
'wild'
yeasts
and
bacteria
.
Alcohol
content
and
sweetness
Obviously
,
the
____________________
of
the
juice
are
fermented
to
produce
____________________
and
in
so
doing
the
sweetness
of
the
juice
____________________
.
If
all
the
sugars
are
fermented
,
a
____________________
wine
results
,
and
the
alcohol
content
will
be
between
9
-
14%
usually
.
In
warmer
climates
the
grapes
will
fully
____________________
and
contain
more
sugar
,
wich
yeasts
generally
can
only
ferment
up
to
about
14
or
15%
alcohol
before
they
are
____________________
then
killed
by
the
alcohol
.
