Wine and Liquor
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol, carbon dioxide, and heat. Different varieties of grapes and strains of yeasts produce different styles of wine.
These variations result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape’s growing environment (terroir), and the production process. Many countries enact legal appellations intended to define styles and qualities of wine.
These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. Wines not made from grapes involve fermentation of additional crops including, rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry.
Liquor (also hard liquor, hard alcohol, spirit, or distilled drink) is an alcoholic drink produced by distillation of grains, fruit, or vegetables that have already gone through alcoholic fermentation.
The distillation process purifies the liquid and removes diluting components like water, for the purpose of increasing its proportion of alcohol content (commonly expressed as alcohol by volume, ABV).
As liquors contain significantly more alcohol, they are considered “harder” – in North America, the term hard liquor is used to distinguish distilled alcoholic drinks from non-distilled ones.
Source : Wiki