Wine is produced by fermenting crushed grapes using various types of yeast which consume the sugars found in the grapes and convert them into alcohol. Various varieties of grapes and strains of yeasts are used depending on the types of wine produced.[3]
Although other fruits such as apples and berries can also be fermented, the resultant "wines" are normally named after the fruit from which they are produced (for example, apple wine or elderberry wine) and are generically known as fruit or country wine.
The health effects of wine (and alcohol in general) are the subject of considerable ongoing study.[55] In the United States, a boom in red wine consumption was initiated in the 1990s by the TV show 60 Minutes, and additional news reports on the French paradox. The French paradox refers to the comparatively lower incidence of coronary heart disease in France despite high levels of saturated fat in the traditional French diet. Epidemiologists suspect that this difference is due to the high consumption of wines by the French, but the scientific evidence for this theory is currently limited.
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