The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, water, or other nutrients. Yeast consumes the sugars in the grapes and converts them into alcohol and carbon dioxide. The well-known variations result from the very complex interactions between the biochemical development of the fruit, reactions involved in fermentation, terroir and subsequent
appellation, along with human intervention in the overall process. The final product may contain tens of thousands of chemical compounds in amounts varying from a few percent to a few parts per billion. A cigar is a tightly-rolled bundle of dried and fermented to***co that is ignited so that its smoke may be drawn into the mouth. Cigar to***co is grown in significant quantities in Brazil, Cameroon, Cuba, the Dominican Republic, Honduras, Indonesia, Mexico, Nicaragua, the Philippines, Puerto Rico, Canary Islands (Spain), Italy and the Eastern United States. The origins of cigar smoking are still unknown. In Guatemala, a ceramic pot dating back to the tenth century features a Mayan smoking to***co leaves tied together with a string. Sikar, the term for smoking used by the Mayans may have inspired the name cigar
