The Science Behind It

The process of making wine is a lot simpler than you may have imagined. Common household goods and some controlled chemical reactions are all anyone really needs to make themselves a homemade glass of vino.

Yeast is a single cell living organism. It thrives on sugar. Fortunately for the wine maker, the two by-products yeast makes when it consumes sugar is CO2 and C2H5OH, or, carbon dioxide and alcohol. At room temperature, the yeast actively feasts on the sugars and multiplies. Over time (usually two to four weeks), the yeast converts the sugars in virtually any fruit juice into the alcohol that is in wine. This process is called fermentation and is the basic outlying principle in the production of wine and any alcohol for that matter.