We hear about the chemistry behind winemaking, especially the discovery that a fungus generates the alcohol. Then there are the other residues from the grapes that help to shape a wine's special flavor. The final component we talk about is the sugar that feeds the yeast, but also adds a sweetness to the wine. We also hear about two serious European scandals that rocked wineries in Austria and Italy in the mid-1980s.Support the show Support my podcast at https://www.patreon.com/thehistoryofchemistry Tell me how your life relates to chemistry! E-mail me at steve@historyofchem.com Get my book, O Mg! How Chemistry Came to Be, from World Scientific Publishing, https://www.worldscientific.com/worldscibooks/10.1142/12670#t=aboutBook