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Wine Making's Humble Beginning
The history of wine making can be traced back to 6000 BC when wine making received worldwide recognition in nations such as Egypt, Rome, and Greece. The history of making wine quite frankly started in the earlier years of the Bronze Age. From the archaeological evidences that had been found, experts determined that the most classical wine production took place in Georgia and Iran since 6000BC to 5000BC. More pieces of evidence related to wine making has been collected in Macedonia or the Eastern part of Europe - where sediments of crushed grapes where unearthed.
As time went by in Egypt, wine played a major role in the country's documented history. Wine has been proved to be a significant player in the ancient Egyptian ceremonies. And during the classical period of Greece and Rome, wine was consistently used in important ceremonials. When the Roman Empire gained the ruling power, the improvement in the cultivation and production technique of wine occurred. Plantations and wine storage areas were founded as wine shipments elevated its number in entire Europe together with other neighbouring countries.
More Historical Facts on Wine Usage and Production
There was an increased 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 effect of wine production reached the religious sectors such as the Christian Churches and Medieval Islamic as a result of the belief that wine is a forbidden beverage. However, the distillation of wine intended for medicinal purposes was started by a Muslim chemist known as Geber.
These days, wine making is seen as a comprehensive knowledge of scientific study and reflective comprehension also known as oenology - a science of wine making. As the study gets more sophisticated, traditional procedures in wine making steadily disintegrate.
The Two Classifications of Wine Making
For the record, the making of wine these days can be separated into two general categories: still wine manufacturing and sparkling wine production. Still wine production does not require 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 typical wine making techniques: pressing, pigeage, and cold and heat stabilization.
The Wine Making Processes
The collected grapes are flattened and then fermented. The fermentation process 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 converted into alcohol as it will become wine.
For the pressing process, wine is produced as juice and the grape skins are split through grape mashing. What follows is vinification, wherein 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 will be then crushed as carbon dioxide or alcohol gases are given off to form caps, which are considered to be the best supply of tannin.
And finally, the cold and heat stabilization, which aims to reduce tartrate crystals that are likened to clear sands and grains, is done. In this method of wine making, volatile proteins are removed and then a second fermentation occurs. Afterwards, mixing, fining, and other laboratory tests are carried out. And there you have it, the most delicious wine you can ever savor.
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