NOT FOR TEETOTALLERS Complete the Questionnaire and then compare your drinking habits in groups. 4 HOW WINE IS MADE Do you consume alcoholic drinks? YES I have an occasional drink on special occasions. I usually drink a beer when I have pizza with my friends. I sometimes/usually/ always have a glass of wine or a beer at meals. I drink wine and beer but never hard liquor. I enjoy strong appetisers. I drink beer and spirit but I don t like wine. I drink spirits but only on Saturday nights in pubs or discos. I drink a lot of spirits but I can hold my drink. Other NO I m a teetotaller. I hate wine, beer and spirits. I don t because they have a lot of calories and I don t want to put on weight. I m scared by the negative effects of alcohol. Other Wine is made by the alcoholic fermentation of grape juice by special strains of yeasts. Grapes contain fermentable sugars, organic acids and small amounts of nitrogenous compounds, tannins, pigments, vitamins, minerals, etc. After grapes are harvested, they are placed in a clean container and crushed. The process of alcoholic fermentation of the must (grape-juice/pulp), in which yeasts, naturally present on grapes or artificially added, interact with the sugar in the grape juice to produce alcohol, is at the core of wine making. Red wines are fermented on their grape skins, which contain nearly all the tannins and colour compounds. White wines may be made from white or black grapes. In the latter case, they are pressed separating the juice from the skins before fermentation. To make rosé wines, the grape skins are removed before all the pigment has been extracted. The fermentation temperature and time are important because they affect the flavour of the finished product. Fermentation is complete when all the fermentable sugars have been used or when the level of alcohol is high enough to inhibit further yeast action. After fermentation, red wines are often aged in wooden barrels, white wines are usually aged in steel tanks. Finally, the wine is ready and is prepared for bottling. Often, filtration is used to make the wine bright and clear, and to remove any risk of microbial spoilage. Table wines have an alcohol content of ca. 9-14% by volume and may be dry or sweet. To make sweet wines fermentation is stopped before all the