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Natufian culture (/ nəˈtuːfiən / [ 1 ]) is a Late Epipaleolithic archaeological culture of the Neolithic prehistoric [ 2 ] Levant in Western Asia, dating to around 15,000 to 11,500 years ago. [ 3 ] The culture was unusual in that it supported a sedentary or semi-sedentary population even before the introduction of agriculture.
Winemaking. 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.
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.
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.
Charred crumbs of a flatbreadmade by Natufianhunter-gatherersfrom wild wheat, wild barley and plant roots between 11,600 and 14,600 years ago have been found at the archaeological site of Shubayqa 1in the Black Desertin Jordan, predating the earliest-known making of bread from cultivated wheat by thousands of years.
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 ...
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 ...
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.