Question

one who is expert in making wine

Answer 1

I hope it is right answer
equipment in Greece In the old days when people knew little about making wine, they simply threw some crushed grapes in a bucket for a few days. After it had fermented, the stems, skins and seeds were filtered out and what remained was wine. Romano, Washington Post,

 In the early 19th century Louis Pasteur discovered that the fermentation processes that changed grape juice into wine was primarily the work of microscopic fungi called yeast. Yeast cells are naturally found on grapes that are grown outdoors. When yeasts comes in contact with grape juice they consume it, and emit alcohol and carbon dioxide as waste. This process is known as fermentation.

 During the process of fermentation yeasts multiply and cause other chemical changes. After this discovery, winemakers experimented with different kinds of yeasts to create different flavors and other desired characteristics. Natural yeasts were replaced with carefully selected strains that had different characteristics, such as tolerance to high and low temperatures, certain tastes, and subtle differences in the ways they produced alcohol. To inhibit the growth of undesirable microorganisms, sulfur dioxide was added.

 Modern wineries have elaborate systems with temperature monitoring devices and chemistry analyzers that regulate acidity and the sugar stop alcohol process in a way that are designed to accentuate certain flavors and preserve the charter of fruit.