The historical past of wine making can be traced back to 6000 BC when wine making gained worldwide recognition in countries such as 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 discovered, researchers 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 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 significant role in the nation's recorded 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 advancement in the cultivation and manufacturing 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 Facts on Wine Consumption and Production

There was a heightened usage of wine during the 15th century and even until today. 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 such as the Christian Churches and Medieval Islamic because of the belief that wine is a forbidden drink. But, the distillation of wine made for medicinal reasons was started by a Muslim chemist known as Geber.

Today, wine making is seen as a comprehensive knowledge of scientific study and reflective understanding also known as oenology - a science of wine making. As the study gets more complicated, classical methods in wine making gradually disintegrate.

The Two Kinds of Wine Making

For the record, the making of wine today can be separated into two general categories: still wine production and sparkling wine production. Still wine production does not need carbonation compared to sparkling wine production, which includes 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 techniques: pressing, pigeage, and cold and heat stabilization.

The Wine Making Processes

The harvested grapes are flattened and then fermented. The fermentation method usually takes around one week or two weeks. After the initial fermentation, the grape juice is transferred in containers and at this time, grape sugars are changed into alcohol as it will become 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 into the oak barrels.

While 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 given off 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 which are likened to clear sands and grains, is carried out. In this process of wine making, volatile proteins are eliminated and then a second fermentation occurs. Afterwards, blending, fining, and other laboratory tests are done. And there you go, the most tasty wine you can ever taste.

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