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The fermented grape juice is known as wine. One species of the Vitis genus, V. vinifera (often referred to as the European grape), is nearly solely used. Wines made from the native American grape V. labrusca, as well as other grape species, are also termed wines. The name of the fruit is included when other fruits are fermented to form a type of wine, as in peach wine and blackberry wine.
Viticulture's Expansion
By 4000 BCE, and perhaps earlier, Vitis vinifera was being grown in the Middle East. Wine is mentioned in Egyptian records reaching back to 2500 BCE, and various biblical allusions to wine illustrate the industry's early origins and importance in the Middle East.
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