Wine Making Historical Past: The Humble Origin Of Wine Making

The history of wine making can be traced back to 6000 BC when wine making received worldwide recognition in countries like Egypt, Rome, and Greece. The history of making wine actually started in the earlier years of the Bronze Age. Through the archaeological evidences that had been found, experts determined that the most classical wine production took place in Georgia and Iran as early as 6000BC to 5000BC. More pieces of evidence related to wine making has been collected in Macedonia or the Eastern part of Europe - where remains of crushed grapes where unearthed.

As time passed by in Egypt, wine played a major role in the country's documented history. Wine has been proved to be a relevant player in the ancient Egyptian ceremonies. And during the classical period of Greece and Rome, wine was frequently used in important ceremonials. When the Roman Empire gained the ruling authority, the improvement in the cultivation and production technique of wine occurred. Plantations and wine storage areas were founded as wine shipments increased its number in entire Europe together with other neighbouring countries.

More Historical Facts on Wine Consumption and Production

There was a heightened consumption of wine during the 15th century and until the present time. Wine consumption became huge and even greater than the disturbing effect of phylloxera louse during 1870s. And later on, the impact of wine production reached the religious sectors such as the Christian Churches and Medieval Islamic because of the belief that wine is a forbidden drink. However, the distillation of wine intended for medicinal purposes was started by a Muslim chemist known as Geber.

Today, wine making is seen as an in-depth knowledge of scientific study and reflective understanding also known as oenology - a science of wine making. As the study gets more complicated, traditional procedures in wine making steadily disintegrate.

The Two Kinds of Wine Making

For the record, the making of wine today can be divided into two general categories: still wine production and sparkling wine production. Still wine production does not need carbonation as opposed to sparkling wine production, which involves the carbonation process. A classic illustration of sparkling wine production is champagne. When it comes to the process of wine making, there are three common wine making processes: pressing, pigeage, and cold and heat stabilization.

The Wine Making Processes

The harvested grapes are flattened and then fermented. The fermentation method usually takes at least one week or two weeks. After the first fermentation, the grape juice is moved in containers and at this time, grape sugars are changed into alcohol as it becomes wine.

For the pressing process, wine is produced as juice and the grape skins are separated through grape mashing. What follows is vinification, during which grapes in the chai are poured in oak barrels.

For the pigeage method, stomping of grapes is done in an open space or in fermentation tanks. Grapes are then crushed as carbon dioxide or alcohol gases are emitted to form caps, which are considered to be the best source of tannin.

And finally, the cold and heat stabilization, that aims to reduce tartrate crystals that are likened to clear sands and grains, is done. In this method of wine making, volatile proteins are eliminated and then a second fermentation happens. Afterwards, blending, fining, and other laboratory tests are done. And there you have it, the most delicious wine you can ever savor.

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