Wine is a fermented juice obtained from many kinds of fruits such as grapes, elderberry, plum, blackcurrent. There are also wine which do not include grapes called as country wine or natural wine. Egypt wine forms an important part of all ceremonial occasions. Wine is mainly made of grapes variety called Vitis vinifera. The other species of grapes used are V. muscadinia, V. rupestris. Wine can also be prepared from hybrids grapes also. There are many kinds of wine, and the most popular is the Dark purple wine. The identification is based on the presence of tartartic acid, tartrate salts, which can be identified by using infrared spectroscopy.

Wine producing countries are France, spain, Italy, Australia, Argentina, Germany, Portugal and New Zealand. Wine exporting countries are France, Australia, Argentina, France, Italy etc. Grafting is a process of preparing the wine. It is commonly practised in many countries except Chile and Argentina.

Preparation of wine includes special procedures. The processing of wine is carried under special conditions. The wine is prepared by the process of fermentation. The fruits were allowed to ferment under different conditions under different temperature and pressure. The fermentation is being carried out by the microorganisms. The organism under this conditions ferment the fruit material.

The steps involved in wine fermentation are, the organism which is used for fermentation consumes the grape juice and digest it and finally releases the ethyl alcohol and carbon-di-oxide. The half of the sweetness of the grape is converted to ethyl alcohol. There is a kind of fermentation called malo-lactic fermentation. This is done by an organism called yeast. In this process the malic acid is converted into lactic acid and carbon-di-oxide. Malic acid is found in apples also. The process of conversion of malic acid into lactic acid makes the wine less acidic because the lactic acid is less acidic than malic acid. One of the problem in malo-lactic fermentation is once the fermentation is over it should be filtered. Otherwise the organism will combine with the fermented wine and creates bad odour. This fermentation is carried in better quality chardonnays, in red wines. The distinctive feature of this wine is buttery flavor and creamy texture.

The more the wine gets fermented more the quality. Then the wine is taken and purification steps are done. Then the final step is putting the wine in bottles. The bottles should be labeled with the alcohol level, the time of fermentation, the organism used etc.