The brewing process of wine originated in Anatolia, Turkey 6000 years ago. According to the Bible, it is said that after Noah's ark was washed to Mount Ale in eastern Anatolia by flood, a goat on the ark led a man to a slope full of wild grapes, which were fermented by rain and floated out with bursts of wine, so he was inspired to become the first winemaker in the world.
The main feature of red wine fermentation is soaking fermentation. That is to say, in the process of red wine fermentation, alcohol fermentation and solid matter impregnation coexist. The former converts sugar into alcohol, while the latter dissolves phenolic substances such as tannins and pigments in wine into solid substances.
White wine is an alcoholic beverage fermented by white grape juice. In the fermentation process, there will be no phenomenon that grape juice soaks into the solid part of grapes. The quality of dry white wine is mainly determined by the primary aroma of grape varieties, the secondary aroma produced by alcohol fermentation and the content of phenols. Therefore, under certain grape varieties, the speed and quality of grape juice, the factors affecting the formation of secondary aroma, and the oxidation of grape juice and wine have become important factors affecting the quality of dry white wine.