A fermented product made from fermented sugar derived from grapes. The process involves harvesting grapes, from which the juice is extracted using roller or rotary paddle crushers. White wine involves filtration and centrifugation of the skins and pulp whereas red wine does not. Fermentation takes place in vessels that were traditionally made of wood but large-scale processes now use stainless steel. Water and yeast are added to convert the sugar to alcohol. Sulphur dioxide is added to control potential contamination by bacteria. The fermentation is maintained at a controlled temperature and may last several days to two weeks, at the end of which yeast and any other solid material is removed by racking. The wine is clarified by filtration and fining using bentonite clay or some other absorbing material. The wine is stored at a controlled temperature for several months and bottled.