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WSC5.05  Introduction to Wine Business,[object Object],Assignment 1 Part B,[object Object],Prehistory ,[object Object],of ,[object Object],Wine,[object Object], Juliette Simmons                               2001000675,[object Object]
Wine has been around as long as civilization and has played many significant  roles throughout history. ,[object Object],In this slideshow, the following topics will be discussed:,[object Object],[object Object]
The early winemaking techniques that were used
The early viticulture practices that were developed
The many roles wine was used for in different societies
The difference between New World Wines and Old World winesIntroduction,[object Object]
Where  & When Wine was Discovered,[object Object],[object Object]
There is no exact date for the first evidence of wine.
Remnants of wine from between 8,500 and 4,000 BC have been discovered
There has been confirmed  evidence of wine being produced in the northern Zargros Mountains of Iran which date's back to between 5,400 and 5,000 BC with the use of carbon dating.
Archaeologists have also found evidence of wine production in northern Greece that dates back to 4,500 BC and in China where grapes were mixed with rice and fermented that dates back to around 7,000 BC.WORLD'S OLDEST BOTTLE of WINEThe bottle dates from approximately 325 A.D. and was found in 1867.,[object Object]
Early Winemaking Techniques,[object Object],The Ancient Egyptians was one of the first to processes grapes into wine. Their winemaking involved the following steps:,[object Object],1. Harvesting - men women and children would cut the white, pink, green and dark blue grapes from the vines by hand and placed them in huge baskets which the men would transport on long stick to the processing area.,[object Object],2. Treading and Pressing - directly after harvest the grapes were placed into large vats  made of granite or schist. The men manually tread on the grapes while juice flowed through a drain to a smaller vat below. The treaded grapes were then placed on some linen that was stretched on a frame and squeezed until the juice was released into another vat below the cloth.,[object Object],3. Fermentation - the vats were sealed in a warm place for several weeks until the wine was richer and more colourful depending on how much skins were left in the vats.,[object Object],4. Bottling and Sealing - after fermentation the wine was filtered through clothes to remove any solids and poured into wide jars with coned bases that collected detritus should the wine continue to ferment in storage. Reeds, straw and pottery pieces were used as stoppers.,[object Object]

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Juliette simmonsassign1b final

  • 1.
  • 2.
  • 3. The early winemaking techniques that were used
  • 4. The early viticulture practices that were developed
  • 5. The many roles wine was used for in different societies
  • 6.
  • 7.
  • 8. There is no exact date for the first evidence of wine.
  • 9. Remnants of wine from between 8,500 and 4,000 BC have been discovered
  • 10. There has been confirmed evidence of wine being produced in the northern Zargros Mountains of Iran which date's back to between 5,400 and 5,000 BC with the use of carbon dating.
  • 11.
  • 12.
  • 13.
  • 14.
  • 15. First recorded people in history to plant commercial vineyards, around 3500 years ago.
  • 16. Thought that an important technique was to study vineyard soils and match them with specific varieties. They also controlled yields to improve the concentration of flavours and quality, rather than increased quantity
  • 17. Used suckering and plant cuttings for new vineyard plantings.
  • 18.
  • 19.
  • 20.
  • 21.
  • 22.
  • 23. Winemaking techniques are driven by the terroirto emphasis where the grapes originate from. Old World winemakers tend to be more open to use of wild, ambient yeasts during the fermentation process as a part of the terroir with other techniques used like higher fermentation temperatures and a period of extended maceration following fermentation for more phenolic compounds from the grape skins to add more layers of complexity that require longer periods of bottle aging in order to mature.
  • 24.
  • 25.
  • 26.
  • 27.
  • 28.