The history of wine making can be traced back to 6000 BC when wine making gained popularity in countries like Egypt, Rome, and also Greece. The history of making wine pretty much began in the earlier years of the Bronze Age. Through the archaeological evidences that had been discovered, experts concluded 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 gathered in Macedonia or the Eastern part of Europe - where sediments of crushed grapes where unearthed.

As time passed by in Egypt, wine played a significant role in the country's recorded history. Wine has been regarded as a relevant player in the ancient Egyptian ceremonies. And during the classical time of Greece and Rome, wine was constantly used in important ceremonials. When the Roman Empire gained the ruling authority, the advancement in the cultivation and production technique of wine took place. Plantations and wine storage areas were founded as wine shipments increased its number in entire Europe together with other neighbouring countries.

More Historical Information and facts on Wine Usage and Production

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

These days, wine making is seen as an in-depth expertise in scientific study and reflective comprehension also known as oenology - a science of wine making. As the study gets more advanced, classical procedures in wine making gradually disintegrate.

The Two Classifications of Wine Making

For the record, the making of wine these days can be divided into two general classifications: still wine manufacturing and sparkling wine production. Still wine production does not need carbonation compared to sparkling wine production, which involves the carbonation process. A classic example 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 Techniques

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

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

For the pigeage process, 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 the best supply of tannin.

Finally, the cold and heat stabilization, that aims to reduce tartrate crystals which are likened to clear sands and grains, is done. In this process of wine making, volatile proteins are eliminated and then a second fermentation happens. Soon after, mixing, fining, and other laboratory tests are done. And there you go, the most delicious wine you can ever taste.

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