Apple Cider

Oenology is the study of wine and winemaking. Traditionally, A person who produces wine is referred to as a vintner or winemaker. Using a variety of yeasts, crushed grapes can be fermented to create wine, an alcoholic beverage. Apple and berry fruits are sometimes employed in the production of apple wine and elderberry wine. The starch-based ingredients, such as rice and barely, can also be utilised to make beer-like wine. However, grapes are the primary ingredient in wine production all over the world. Some of the world’s largest wine producers include the US, France, Italy, and Spain. The production of wine around the globe is dominated by Italy, which produces approximately 5000 tonnes annually, and France, which produces around 4700 tonnes annually, which ranks second. Wines can be classified as Red, White, Sweet, Sparkling, or Deserting. Typically, the alcohol content of red, white, and sparkling wines ranges from 10 to 14 percent by volume, while that of dessert wines ranges from 15 to 20 percent. Producing still wine (without carbonation) and sparkling wine are the two broad categories into which winemaking can be separated (with carbonation – natural or injected)