Alcoholic beverages manufactured by alcoholic fermentation of fruit musts or fruit juices, generally referring to beverages produced from grapes of Vitis species, mainly V. vinifera, though fruit wines from other produce exist. They span still, sparkling, fortified, and dessert styles, and their enormous diversity comes from grape variety, climate, fermentation choices, and ageing. Colour in red wines comes from anthocyanins extracted from skins, pigments whose hue is pH-sensitive and whose stability differs from that of artificial colorants. Quality assessment weighs aroma, balance, and freedom from faults, while regulation covers labelling of origin, vintage, alcohol content, and allergens such as sulphites. Wine is among the most regulated and most studied of all foods.