Wine is a key component of the daily lives of many Australians, being closely related to both business and pleasure. Whether it's a quiet drink on a Friday night or a career in winemaking, wine influences the lives of many every day. Wine not only impacts Australian individuals, but is a profitable industry, employing 28,000 people in both winemaking and grape growing (Census of Australia 2006), with Australia consistently ranked as one of the top ten producers of wine in the world. Wine production is a growth sector, with exports of $2.87 billion in 2006-2007, an increase of 4.4% over the previous year. Each year, Australia produces 1.4 billion liters of wine (Australian Government, 2010). Depending on the type of grape used and the production process, different wines can be produced. Wine is generally divided into six main categories, these are; white wines, red wines, rosé wines, sparkling wines, dessert wines and fortified wines. Each type of wine is specific to a particular meal or a specific occasion. Numerous different compounds are found in wine that alter the taste and composition of the wine. Essential for the production of wine are substances and organisms such as sugar, yeast and, above all, grapes (Andrew L. Waterhouse, 2002). Wine is essentially grape juice; however, wine undergoes a process called fermentation that differentiates the two liquids (Chloe Alster, 2003). Fermentation can be defined as the process by which ethanol is produced, which in turn makes grape juice alcoholic. In chemistry, an alcohol is a compound with a hydroxyl group covalently bonded to a carbon chain. Alcohol can be found in many different forms; however, t... half the paper... each cold room must be cooled (Richard Gawel, 2010). During this extensive experimental investigation, the factors influencing wine production will be explored and discussed, focusing primarily on the sugar content of the juice before fermentation. The sugar content will be varied in order to obtain wines with different alcohol concentrations. Therefore, for the success of the investigation it is essential to obtain a broad knowledge of wine in order to correctly explain and justify the processes that will take place. The purpose of this extended experimental investigation is to investigate how sugar influences the rate of fermentation and in turn create three bottles of wine. During this process it is necessary to draw a series of conclusions to evaluate the effect that altering the sugar content has on the overall quality of the wine.