Can we make wine without breaking grapes?

I'm here to explain the principle of wine making.

Wine is a kind of secondary products, such as alcohol and CO2, which are produced by the co-fermentation of yeast attached to grape epidermis and sugar in grapes.

If the grapes are not crushed, the yeast on the grape skin can't contact with the sugar in the grapes, so there is no fermentation.

The color of wine comes from the grape endothelium, and there will be no color unless it is broken.

Tannins in wine come from grape seeds.

Therefore, when wine is fermented, the grapes should be crushed, and then the crushed grape skins, grape seeds and grape meat should be fermented together.