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The natural occurrence of fermentation means it was probably first observed long ago by humans. [3] The earliest uses of the word "fermentation" in relation to winemaking was in reference to the apparent "boiling" within the must that came from the anaerobic reaction of the yeast to the sugars in the grape juice and the release of carbon dioxide.
Ancient Wine: The Search for the Origins of Viniculture. Princeton University Press. ISBN 978-0691127842. Patrick E. McGovern (2010). Uncorking the Past: The Quest for Wine, Beer, and Other Alcoholic Beverages. University of California Press. ISBN 978-0520267985. Emlyn K. Dodd (2020). Roman and Late Antique wine production in the eastern ...
Wine grapes from the Guadalupe Valley in Ensenada, Baja California, Mexico. Winemaking, wine-making, or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia.
Some wineries managed to survive by making wine for religious services. However, grape growers prospered. Because making up to 200 US gallons (760 L) of wine at home per year was legal, such production increased from an estimated 4,000,000 US gallons (15,000,000 L) before Prohibition to 90,000,000 US gallons (340,000,000 L) five years after the imposition of the law.
The first wine press was probably the human foot and the use of manual treading of grapes is a tradition that has lasted for thousands of years and is still used in some wine regions today. The history of the wine press and of pressing is nearly as old as the history of wine itself with the remains of wine presses providing some of the longest ...
This secondary fermentation, also known as bottle fermentation, is the process that makes the wine "bubbly" due to the containment of carbon dioxide which is normally released as a by product in regular fermentation. In still wine production, particularly of red wines [2] and some white wines like Chardonnay, the secondary fermentation process ...
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Although the oldest recorded sparkling wine is Blanquette de Limoux, in 1531, [59] the English scientist and physician Christopher Merret documented the addition of sugar to a finished wine to create a second fermentation six years before Dom Perignon joined the Abbey of Hautvillers and almost 40 years before it was claimed that he invented ...