The origin of wine

by lucasblanes

There are two myths about the origins of fermentation. The first is that the beer was “invented” or more accurately, discovered by chance. The second, that the wine was also an accident. It is highly unlikely that, given the elegantly simple and yet so complex brewing process, the beer was no more than a coincidence. The same goes for the wine, although it is likely that our ancestors watch how fruit juices changed when they were left to rot or decompose under certain conditions.

The reason why it is unlikely that the wine discovery was an accident is due to the discovery of grape seeds, or pips, which are found in abundance in the lower parts of Georgia – Russia. The seeds have been carbon- dated and are estimated to have around 7,000 years old. What makes these seeds exceptional is not only their wealth but their shape. The seeds that have come together to grow differ in shape and genetic information from the wild seeds.

All modern grapes grown are hermaphrodites, or have the characteristics of both sexes. This is because our relatives from the late Stone Age harvested only female vines. Grape vines when left by themselves, are male and female. The females bear fruit, while males pollinate. When primitive man arrived they saved the female plants and reduced males. Over time, only hermaphrodite?s vines were able to survive. One of the survivors of the experiments with the primitive man came called vitis vinifera, which is the species from which they sprang wine grapes. People in these early days were attentive enough to highlight this kind of grapes for its high sugar content. No sugar, no wine.

Why fermentation was not an accident? This is open to discussion, but the wine, like beer, could not have come into existence without matching certain conditions. Along with sugar it is necessary to have the yeast, and the grapes of the first men have gathered it in their skin, seemingly randomly, and its many types must be naturally creating yeasts. Now we know that some of these natural yeasts are not very good for wine and can only lead to fermentation as much, but probably did enough work to get that the primitive man came up where he had to arrive, which is, according to early writings on wine, the place of the gods.

 TAGS:Dinastia Vivanco Reserva 2005Dinastia Vivanco Reserva 2005

Dinastia Vivanco Reserva 2005

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Gran Feudo Chivite Reserva 2006

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