Wine production. Fermentation vats in a high-tech vineyard. These vats contain grape juice and yeast in anaerobic (oxygen-free) conditions. The yeast metabolises sugar in the grape juice, producing alcohol as a by-product. Modern wine-makers leave little to chance in their efforts to make world- class wines. The strain of yeast is carefully cho- sen and the fermentation environment precisely controlled to ensure that the final wine is of a consistent quality. After fermentation the wine in these vats will be matured in oak barrels before being bottled and packaged for distribution. Photographed in Napa Valley, California, USA.