"When I was a practicing alcoholic, I was unbelievable. One side effect was immense suspicion: I'd come off tour like Inspector Clouseau on acid. 'Where's this cornflake come from? It wasn't here before."

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While conversion of sugars to ethanol is the predominant reaction, it is only one of potentially thousands of biochemical reactions taking place during fermentation. As a result, wine contains trace amounts of a large number of organic acids, esters, sugars, alcohols, and other molecules. Wine is, in fact, one of the most complex of all beverages: the fruit of a soil, climate, and vintage, digested by a fungus through a process guided by the culture, vision, and skill of an individual man or woman.

— Neel Burton