A Brief Illustrated History of Wine. 7,– BC The ancient tribes from Jiahu in the Yellow River Valley of China (Henan province) made a fermented rice/honey/fruit wine and stored it in earthenware jars. BC Stirrup Jars are used to serve wine in ancient Mycenaean culture. In all likelihood, the hangover has been a part of human history a lot is a 9,year-old rice and honey wine identified on pottery shards from. Explore our interactive timeline of the history of wine. Learn how wine colonized the world, starting in Armenia in BC. Check It Out Now!


Author: Dante O'Conner
Country: Cabo Verde
Language: English
Genre: Education
Published: 2 September 2017
Pages: 733
PDF File Size: 37.57 Mb
ePub File Size: 27.55 Mb
ISBN: 679-4-51445-352-9
Downloads: 71339
Price: Free
Uploader: Dante O'Conner


Bordeaux traded wine for coffee and other sought-after items from the New World, helping to cement the role of wine in emerging world trade. While the 19th century is considered the wine history age of wine for many regions, it was not without tragedy.

History & Tradition Of Wine

Around many French vines suffered from a disease caused by the Phylloxera aphid, which sucked the juice out of the roots. When it was discovered that vines in America were resistant to Phylloxera it was decided to plant American vines in affected French regions.

Pinot noir and Merlot. Market recognition of particular regions has recently been leading to their increased prominence on non-European wine labels. Some blended wine names are marketing terms whose use is governed by trademark law rather than by specific wine laws.

wine history

History & Tradition Of Wine - Wine in Moderation - Art de Vivre

Commercial use of the term Meritage is allowed only via licensing agreements with the Meritage Association. The wine history discovered evidence, however, dates from several millennia later. Georgian Kvevri ancient wine vessel The earliest archaeological evidence of wine yet found has been at sites in China c.


The Greek site is notable for the recovery at the site of the remnants of crushed grapes. Musts are sometimes pasteurized, inactivating undesirable enzymes that cause browning.

The addition of pectin-splitting wine history to the musts to facilitate pressing is uncommon.

Bentonite, a type of clay, may be added to musts to reduce total nitrogen content and facilitate clarification. There is renewed interest in the prefermentation heat treatment of red musts to extract colour and deactivate enzymes.

This process, when performed rapidly at moderate temperatures and without undue oxidation, may be particularly desirable in the production of red sweet wines, which employs short periods of fermentation on the skins, and for use with red grapes that have been attacked by the parasitic fungus Botrytis cinera, which contains wine history amounts of the polyphenol oxidase type of enzymes that cause browning.

Fermentation The process of alcoholic fermentation requires careful control for the production of high quality wines.

Wine - Wikipedia

Requirements wine history suppression of the growth of undesirable microorganisms, presence of adequate numbers of desirable yeastsproper nutrition for yeast growth, temperature control for prevention of excessive heat, prevention of oxidation, and proper management of the cap of skins floating in red musts.

Grape skins are normally covered with bacteria, molds, and yeast. The wild yeasts such as Pichia, Kloeckera, and Torulopsis are often more numerous than the wine yeast Saccharomyces.

Although species of Saccharomyces are generally considered more desirable for efficient alcoholic fermentation, it is possible that other yeast genera may contribute to flavour, especially in the early stages of fermentation.

The Origin of Wine - Scientific American

Saccharomyces is preferred because of its efficiency in wine history sugar wine history alcohol and because it is less sensitive to the inhibiting effect of alcohol. Under favourable conditions, strains of Saccharomyces cerevisiae have produced up to 18 percent by volume of alcohol, although 15 to 16 percent is the usual limit.


Use of the yeast Schizosaccharomyces pombe has been proposed for the early stages of alcoholic fermentation. Because it metabolizes malic acid, this yeast would be useful in excessively acid musts, wine history commercial applications have not yielded consistently favourable results.

The addition of lactic-acid bacteria to musts, using strains metabolizing malic acid, is now common. The number of undesirable microorganisms is greatest in partially rotted or injured grapes.

Such wine history may wine history in harvesting or during transportation, particularly in warm climates.