The fermented juice of grapes or other fruits or plants. Contains 7–20% alcohol (by volume). The higher percentages are obtained by addition of pure alcohol (fortifying). Coloring matter, sugars, and small amounts of acetic acid, salts, higher fatty acids, etc. give wines their distinctive appearance and flavor.
Wine is the product obtained by the fermentation of various species of grapes by Saccharomyces
Some wines contain the
carcinogen urethane. The wine equivalent of
1 ounce of pure ethanol per capita per day
has been cited as healthful to adults to
relieve stress and promote relaxation.
However, it is often abused, whtch can lead
to habituation with consequent liver
damage, malnutrition, and a wide variety of
other physical and mental problems,
including the development of cancer. Some
of the additives to wines have been known
to cause allergic reactions in humans. See
also ETHANOL and URETHANE.
