What process is used to produce wines?

The correct process used to produce wines is fermentation. Fermentation is a natural biochemical process in which yeast converts sugars into alcohol and carbon dioxide. In winemaking, the sugars primarily come from the grapes. During this process, yeast, which is typically present on the skin of the grapes or added intentionally, initiates the fermentation after the grapes are crushed. The resulting alcohol, along with various flavors and aromas developed during fermentation, contributes to the unique characteristics of each wine.

The other processes listed, such as distillation, filtration, and evaporation, do not serve the primary purpose of making wine. Distillation is used to concentrate alcohol and separate it from the original mixture, which is more relevant in spirits production rather than winemaking. Filtration is a method used later in the winemaking process to clarify the wine by removing solid particles, while evaporation involves the loss of liquid, which is not a method for producing wine but rather a process that can occur inadvertently during fermentation or aging.