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Pottery jars from the Neolithic site of Jiahu, Henan, contained traces of tartaric acid and other organic compounds commonly found in wine.
However, other fruits indigenous to the region, such as hawthorn, cannot be ruled out.
Different varieties of grapes and strains of yeasts produce different styles of wine.
Garlic oil is vulnerable to economically motivated adulteration and misleading or false labeling.
ISO 17025-accredited natural products testing lab Beta Analytic selected garlic oil as subject of a case study precisely because of these reasons and to highlight the need for strict quality control measures for essential oils.
Other white wines are blended from multiple varieties; Tokay, Sherry, and Sauternes are examples of these.
Dark-skinned grapes may be used to produce white wine if the wine-maker is careful not to let the skin stain the wort during the separation of the pulp-juice.