The environmental movement has impacted most contemporary industries, including the production of wine and other alcohols. Conventional use of pesticides, herbicides, and fungicides by wine- and alcohol-producing entities has the potential to contaminate beers and wines so produced. As the process of winemaking has become increasingly influenced by scientific measurements, residues from such chemicals have been found in conventionally made wines as well as in the vines and soil in which they were grown. These chemicals can increase the risk of cancer and have lasting detrimental impacts on the environment. Also, worker safety can be negatively impacted by traditional practices, thus making reduction of hazardous practices an issue of consideration for breweries and wineries seeking to produce green alcohols. The term green wine refers to ...