In food microbiology and beverage technology, wine is obtained after alcoholic fermentation of which primary raw material?

Introduction / Context:
Wine is a fermented alcoholic beverage produced by the action of yeast on the sugars naturally present in fruit. The question tests core food science knowledge about the standard substrate used for winemaking in contrast to substrates used for other fermented beverages such as beer, sake, and cider.

Given Data / Assumptions:

• The beverage in question is wine, not beer, sake, or cider.
• Alcoholic fermentation is carried out by yeast, commonly strains of Saccharomyces.
• Different beverages use different carbohydrate sources and processing steps.

Concept / Approach:
Classic viticulture and enology define wine as the product of alcoholic fermentation of grape must (pressed grape juice including skins and pulp for red wines). Although many fruits can be fermented, regulated and traditional definitions of wine center on grapes due to their balanced sugar, acid, tannin, and nutrient profile ideal for stable fermentation and aging.

Step-by-Step Solution:

Verification / Alternative check:
Industry definitions, labeling laws, and enology textbooks consistently describe wine as fermented grape juice. Fruit wines exist but are qualified as “fruit wine” or labeled by the fruit (e.g., apple wine), not simply “wine.”

Why Other Options Are Wrong:

• Rice: substrate for sake (rice wine by convention, but microbiologically distinct).
• Wheat/Barley: typical grains for beer and certain spirits; not wine.
• Apples: fermented product is cider, not standard wine.

Common Pitfalls:
Confusing the colloquial term “rice wine” for sake with true grape wine; assuming any fermented fruit drink qualifies as wine without qualifiers.

Final Answer:
Grapes (fresh grape must or juice)