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The history of wine-making stretches over millennia. There is evidence that suggests that the earliest wine production took place in Georgia and Iran around 6000 to 5000 B.C. [1] The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of ...
The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at ...
Grape cultivation, winemaking [citation needed], and commerce in ancient Egypt c.1500 BC. Wine played an important role in ancient Egyptian ceremonial life. A thriving royal winemaking industry was established in the Nile Delta following the introduction of grape cultivation from the Levant to Egypt c.3000 BC.
The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the absence of oxygen, yeast converts the sugars of the fruit into alcohol and carbon dioxide through the process of fermentation. [ 1 ] The more sugars in the grapes, the higher the potential alcohol level of the wine if the yeast are ...
The region is known for wine-making since ancient times, especially the southern part where the Artsakh vineyards are mainly found. It is home to the Sireni grape variety. The climate of the region combined with its fertile soil allows to produce a unique variety of grapes, at an average height of 800 meters above sea level .
Henry Gault, from whom the site takes its name, put together a 250-acre farm in the Buttermilk Creek Valley, starting in 1904. At some point in the early 20th century he found extra income as an informant for early archaeological explorations in Central Texas working with the first professional archaeologist in Texas, J.E. Pearce, as well as avocational archaeologists (Alex Dienst, Kenneth ...
Brown bread (left) and whole grain bread. Dark sprouted bread. Ruisreikäleipä, a flat rye flour loaf with a hole. Bread is the staple food of the Middle East, Central Asia, North Africa, Europe, and in European-derived cultures such as those in the Americas, Australia, and Southern Africa.
The wine regions along the Aegean coast, mostly near İzmir, account for 20% of the country's wine production, and have much more pronounced Mediterranean climates with mild winters and warm, dry summers. [1] The remaining portion of Turkey's wine production takes place in scattered pockets throughout the Eastern and Central Anatolia regions.