The History of Wine

Wine is one of the most popular beverages in the world. Whether in Europe, America or East Asian countries, wine has become a necessity in people's lives. Next, let's take a look at the origin and history of wine.The origin of wine can be traced back to the Middle East in 5000 BC. Historically, Persia, now Iran, is regarded as the first country to start brewing wine. Subsequently, grape cultivation also began in regions such as the South Caucasus, Central Asia, Syria, and Iraq.Greece is the first country in Europe to cultivate grapes and brew wine. Its grape cultivation and wine brewing technologies were brought back by navigators from the Nile Delta in Egypt.With ancient wars and commercial activities, the method of wine brewing spread to Arab countries such as Israel, Syria, and Asia Minor. Later, the method of wine brewing spread from Persia and Egypt to Greece, Rome, Gaul (now France) and other European countries.From the 15th to the 16th century, grape cultivation and wine brewing technologies began to be introduced to South Africa, Australia, New Zealand, Japan, North Korea, and the Americas.After Columbus discovered the New World, colonists began to bring European grape varieties to South America. Most of the wines we regard as classic today developed in the second half of the 17th century.

Basic Wine Knowledge

Structure and Composition of Wine Grapes

Flesh

The flesh and juice are the main components of the finished wine. The components include: sugar (usually monosaccharides), acidity (including tartaric acid and malic acid), nitrogenous substances, pectin, and inorganic salts. These components constitute the rich and varied charm of wine.

Grape Seeds

They contain a lot of tannins and oils. The tannins are strongly astringent and not delicate enough, while the oils will damage the quality of the wine. Therefore, it is necessary to avoid breaking the grape seeds during the brewing process to avoid affecting the quality of the wine.

Grape Stems

They contain relatively astringent and rough tannins, which are mainly used to increase the tannin intensity in wine. Grape stems sometimes add a vegetal or green taste to the wine.

Grape Skin

The skin accounts for about 5%–10% of its weight. Grape skins contain tannins (generally 0.5–2%) and anthocyanins. These two components form the core framework of wine, and the astringency in wine usually comes from this. The skin is also the main source of aroma compounds in wine.