Chemical Kinetics is very much used in the wine industry. Many people say that wine tastes better and better the longer it is left alone in a sealed container of any sorts. The glucose from the crushed grapes is converted by yeast to form alcohol and carbon dioxide.
C6H12O6 (converted by Zymase) → 2C2H5OH + 2CO2
Of course the longer the wine is left, more and more moles of glucose are converted into alcohol making the wine taste “better” as the alcohol concentration increases. The alcohol concentration is actually the measure of the rate which can be determined by simply tasting the wine. Alcohol concentration can also be calculated.