Wine has been made for several thousand years by fermentation of the juice of the grapes. Like other fermentations, many primitive procedures have been supplanted by improved science and engineering to reduce costs and to make more uniform products. But now, as always, the quality of the product is largely related to grape, soil and sun, resulting in a variation in flavor, bouquet, and aroma. The color depends largely upon the nature of the grapes and whether the skins are pressed out before fermentation. Wines are classified as natural (alcohol 7 to 14%), fortified (alcohol 14 to 30%), sweet or dry, still or sparkling. Fortified wines have alcohol or brandy added. In the sweet wines some of the sugar remains unfermented. For the manufacture of dry red wine, red or black grapes are necessary. The grapes are run through a crusher, which macerates them but do not crush the seeds, and also removes part of the stems. The resulting pulp, or must, is pumped into 11,000 to 38,000 L tanks,