The earliest evidence of wine is from the Caucasus region in today's Georgia (6000 BCE), Persia (5000 BCE), Italy and Armenia (4000 BCE). Wine has been produced for thousands of years. Wines can be made by fermentation of other fruit crops such as plum, cherry, pomegranate, blueberry, currant and elderberry.

These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. Many countries enact legal appellations intended to define styles and qualities of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment ( terroir), and the wine production process. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is an alcoholic drink typically made from fermented grapes. Han dynasty tomb brick showing workers brewing alcohol

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