Sugar and Yeast
The chemistry of making wine involves the breaking down of these sugars by yeast. This forms the alcohol and carbon dioxide. There are a number of factors at this point that affect the finished wine. Sulfur dioxide passes through the grapes and kills any wild yeast. Without this process, yeasts would compete with one another and fermentation would stop.
The chemistry of making wine also involves controlling the pH or acidity of the grape pulp. If the grapes are overly sweet, this means the pH is too high and the wine will have much less flavor. To lower the pH, tartaric acid is added at the beginning of fermentation.
Fermentation is a chemical process that produces heat, and in winemaking this heat must be controlled and temperatures kept as low as possible. Yeast will stop growing as temperatures rise and will actually die at high temperatures. Lower temperatures enhance the color, flavor and clarity of the wine.

Advancement for Good or Profit?
As the chemistry of making wine becomes more advanced and we can look deeper into the makeup of the grape and how all the processes work, there are some interesting theories at work. One being that the regular consumption of wine has beneficial health effects. This could be due to specific chemicals found in the wine that can help combat certain medical conditions. An example of this is an antioxidant found in wine called resveratrol which may help lower cholesterol and reduce the risk of Alzheimer’s disease.
Secondly, when it comes to the chemistry of making wine, there are those that prefer to let nature handle the process and the less manipulation by modern science the better. Still others see the dissecting of chemistry in wine making as a chance to have more control over the final product and potentially larger profits. In the end will the desire for money win out or will the chemistry of making wine continue to be a process between nature and the vine?