外國人用甚麼方法釀酒的？

Wine is usually made from one or more varieties of the European species, Vitis vinifera.
Wine can also be made from other species or from hybrids, created by the genetic crossing of two species.
Hybrids are not to be confused with the practice of grafting. Most of the world's vineyards are planted with European vinifera vines that have been grafted onto North American species rootstock. This is common practice because North American grape species are resistant to phylloxera. Grafting is done in every wine-producing country of the World except for Chile and Argentina, which have yet to be exposed to the insect.[16]
The variety of grape(s), aspect (direction of slope), elevation, and topography of the vineyard, type and chemistry of soil, the climate and seasonal conditions under which grapes are grown, the local yeast cultures altogether form the concept of "terroir." The range of possibilities lead to great variety among wine products, which is extended by the fermentation, finishing, and aging processes.
However, flavor differences are not desirable for producers of mass-market table wine or other cheaper wines, where consistency is more important. Producers will try to minimize differences in sources of grapes by using wine making technology such as micro-oxygenation, tannin filtration, cross-flow filtration, thin film evaporation, and spinning cone.[18]

Wine experts generally classify wine into categories, with the distinctions among the classes based primarily on major differences in their manner of vinification.

Apéritifs (or better known as "appetizer wines"): include dry sherry, Madeira, Vermouth, and other flavored wines, made to be consumed before eating a meal.
Rosé wines (also called "pink wines") can be served with almost any dish, but are considered best with seafood, salads, cold cuts, pork, and curries.
Sparkling wines such as champagne, are those with carbon dioxide, either from fermentation or added later. To have this effect, the wine is fermented twice, once in an open container to allow the carbon dioxide to escape into the air, and a second time in a sealed container, where the gas is caught and remains in the wine.[19] Sparkling wines that gain their carbonation from the traditional method of bottle fermentation are called Méthode Champenoise or 'Méthode Traditionelle'. Other international denominations of sparkling wine include Sekt or Schaumwein (Germany), Cava (Spain), Spumante or Prosecco (Italy).
Table wines may have an alcohol content that is no higher than 14% in the U.S.. In Europe, light wine must be within 8.5% and 14% alcohol by volume. As such, unless a wine has more than 14% alcohol, or it has bubbles, it is a table wine or a light wine.
Dessert wines range from medium-sweet to very sweet. These wines are classified under dessert wines only because they are sometimes served with desserts. Among these are port wine, sweet sherry, Tokaji (Tokay), Sauternes and muscatel.
Fortified wines are often sweeter, and generally more alcoholic wines that have had their fermentation process stopped by the addition of a spirit, such as brandy, or have had additional spirit added after fermentation.[20] Brandy is a distilled wine. Grappa is a dry colorless brandy, distilled from fermented grape pomace, the pulpy residue of grapes, stems and seeds that were pressed for the winemaking process.[21]
Cooking wines typically contain a significant quantity of salt. It is a wine of such poor quality, that it is unpalatable by itself and intended for use only in cooking. (Note, however, that most cooking authorities advise against cooking with any wine one would find unacceptable to drink.)[22]