Final answer:
To make wine, you must introduce yeast to the crushed grapes for fermentation to occur, which produces alcohol and CO2 in an anaerobic environment, requiring controlled conditions and specific equipment.
Step-by-step explanation:
Simply crushing grapes and leaving them in a bowl on your counter will not result in wine because the fermentation process requires specific conditions. To progress to the fermentation stage and make wine, you must introduce yeast to the crushed grapes. Yeast cells consume the sugars in grapes and convert them into alcohol and carbon dioxide through anaerobic cellular respiration, commonly known as fermentation. This process occurs in the absence of oxygen. It is inefficient compared to aerobic respiration, but it allows for the production of ethanol (CH3CH2OH), essential for wine production.
Producing wine is an ancient art that takes advantage of the natural tendency of yeast to ferment sugars in an anaerobic environment, creating CO2 and alcohol. For successful fermentation, the environment should be controlled, with carefully selected yeast strains and tanks designed to release the pressure from CO2 build-up. Fermentation is not only crucial for making wine but also for beer and bread. The process can lead to by-products like the crystals found on corks which are solids from the fermentation process.