The Evolution and the Development Phases of Wine

In this chapter, the organoleptic characteristics and chemical composition of the raw wine distillates that have received multiple uses over the time are described. The bioprocesses occurring throughout the evolution and the development phases of distillates of wine make it to be the least harmful for human health compared with the distillates of different origins. Efforts of centuries of wine producers regarding the preparation of distillates of wine, aging them and preparing brandy, completed and stimulated by researches in the first half of the 20th century, allow defining it as an alcoholic beverage, having pleasing taste characteristics and high fineness, durable, and stable, that keeps well even in unfavorable conditions of transportation, storage, and warming. The technology for producing wines requires rapid processing of the grapes, avoiding oxidation and maceration, the total fermentation of sugars at relatively low temperatures and the temporary preservation of the wines on yeast.