Linked from

The 26 pages that link to Wine, each with the reason it gives.

• YeastRelated: Yeast fermentation turns grape sugars into alcohol and carbon dioxide.

• TanninRelated: Tannins from grape skins, seeds, and oak affect wine’s astringency and structure.

• Mediterranean tradeRelated: Wine was produced and traded widely, with regional styles and containers tracing commercial links.

• PolyphenolRelated: Polyphenols from grape skins, seeds, and stems influence wine color, bitterness, and astringency.

• ViticultureRelated: Wine grapes are cultivated and harvested with composition and ripeness for fermentation in mind.

• FlavonoidRelated: Flavonoids from grape skins and seeds contribute to wine color, bitterness, and astringency.

• ErythritolRelated: Yeast fermentation can produce erythritol, so it occurs in some fermented beverages.

• BrandyRelated: Wine is the principal fermented base for grape brandy.

• SulfiteRelated: Winemaking uses sulfites to limit oxidation and microbial growth.

• Potassium sorbateRelated: Winemakers use sorbate to inhibit yeast reproduction when residual sweetness remains.

• Vitis viniferaRelated: Most Vitis vinifera cultivars are grown to produce wine.

• Grape (fruit)Related: Wine is a major product of grapes, especially varieties grown for fermentation.

• Wine glassRelated: The vessel is designed around the serving and drinking of this beverage.

• Angelo MarianiRelated: Wine served as the solvent and familiar beverage base for the coca preparation.

• Roger ScrutonRelated: His writing on wine connected cultivated taste with knowledge, judgment, and pleasure.

• Sorbic acidRelated: Sorbate may be used to inhibit yeast growth in some sweet wines before bottling.