Wine is an alcoholic drink made from the juice of fermented grapes. There are a few steps involved in the process of making wine. The first step is the ripening of the grapes in the vineyard. The growing of grapes and the ripening process is dependent on the soil and the weather during the time the grapes are growing. The grapes have to ripen until they have achieved a sugar content of at least 18%, and just the right level of acidity. During this time, the grapes become susceptible to diseases and various molds. The only acceptable fungus for a grape to contract during this time, is a rot fungus known as bortrytis cinerea , and is acceptable only on white grapes. This particular fungus brings a level of concentration to the juice on the berry, and gives the wine made from it a distinct aroma.  However, if a grape crop is subjected to and contracts other forms of mold or fungus the whole crop may be in danger of being lost.
     The second step in wine making is the fermenting f the grapes, which is accomplished with the aid of lactic acid bacteria and different types of yeasts. The yeasts that will be used in a certain batch of wine are determined by the effect they can have on that particular wine. The yeast must not overpower the natural flavor or aroma of the wine, and must ensure a complete fermentation process. When faced with spontaneous fermentation, the winemaker must be cautious to control the yeasts, as they can spoil the wine if they get out of hand. After the yeast is fermented, there is the second fermentation which is achieved by the use of lactic acid and is known as malolactic fermentation. This process is used to lower the acidity of the wine that is being made. During this time, the naturally occurring bacterium in the juice is working to change the fruity flavors in the wine, and add in some various flavor blends.  After the fermentation process is finished, the wine if filtered to increase clarification, and is then stabilized. This is when the aging process begins, and it is during this crucial time that the wine takes on some of the flavors and aromas from the various storage vessels it is put into. This can include wooden barrels, glass bottles, and stainless steel containers. To prevent spoilage and “off” flavors, some wines are only aged for a very brief time, while others benefit from years of the aging process.
     After a wine is opened, it should be stored in the refrigerator. The wine should only be kept for no more than five days, after which the flavor can become compromised. With red wine, it should be left to sit out after being removed from the refrigerator and come to room temperature before drinking.  Most stores carry wine, but if you are searching for a fine wine, you might try looking into specialty stores, and shops that specialize in wines.