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The first known mention of grape-based wines in India is from the late 4th-century BC writings of Chanakya, the chief minister of Emperor Chandragupta Maurya.In his writings, Chanakya condemns the use of alcohol while chronicling the emperor and his court's frequent indulgence of a style of wine known as madhu.
Fermentation of the non-colored grape pulp produces white wine.
Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide.
Different varieties of grapes and strains of yeasts produce different styles of wine.
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In ancient Egypt, six of 36 wine amphoras were found in the tomb of King Tutankhamun bearing the name "Kha'y", a royal chief vintner.
Five of these amphoras were designated as originating from the king's personal estate, with the sixth from the estate of the royal house of Aten.
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If these beverages, which seem to be the precursors of rice wine, included grapes rather than other fruits, they would have been any of the several dozen indigenous wild species in China, rather than Vitis vinifera, which was introduced there 6000 years later.
The spread of wine culture westwards was most probably due to the Phoenicians who spread outward from a base of city-states along the Mediterranean coast of what are today Syria, Lebanon, Israel, and Palestine.
The grapes from which white wine is produced are typically green or yellow.