ABSTRACT
Wine is by common usage defined as a product of the “normal alcoholic fermentation of the juice of sound ripe grapes”. Nevertheless any fruit with a good proportion of sugar may be used for wine production. Thus, citrus, bananas, apples, pineapples, strawberries etc., may all be used to produce wine. Such wines are always qualified as fruit wines. If the term is not qualified then it is regarded as being derived from grapes, Vitis vinifera. The production of wine is simpler than that of beer in that no need exists for malting since sugars are already present in the fruit juice being used. This however exposes wine making to greater contamination hazards.
