This document provides a history of winemaking from prehistoric times to the 21st century. It describes how winemaking began as early as 11,000 years ago when grapes were collected and spontaneously fermented. Ancient cultures like Egypt and Greece developed wine cultures, with the Greeks harvesting grapes and adding herbs and honey to wines. Viticulture spread to Italy by 600 BC and the Middle Ages saw growth until damage from wars and plagues. The 18th-19th centuries brought challenges from diseases but also advances in breeding and technology. The 20th century focused on regulation, quality control, and adapting to consumer demands. Today, wine production emphasizes concentration, education, and quality to produce healthier, better tasting wines.

1. Of Wine
8/18/2013 1Charlotte Weisser
PREHISTORY

2.  Begin of Winemaking
 Ancient world
 Egypt
 Greece
 Winemaking in Italy
 Barbarian migration
 Middle ages
 16.-17th Century
 18.-19th Century
 20.-21th Century
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TABLE OF CONTENTS
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3.  To collect grapes in prehistorically time
 Spontaneous fermentation for few days
 First consumption of fermented grapes
 Eventually first directly winemaking
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BEGIN OF WINEMAKING

4. What was the main reason for creating wine?
Why would people develop wine?
What makes wine so attractive?
 Sterilisation
 Shelf life
 Wound desinfection
 Drug
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BEGIN OF WINEMAKING

5.  > 11 000 years, beginning of the agriculture
 6000-7000 B.C. the first equipment in Iran
 8500-400 B.C. viticulture began to formation
 5400-5000 B.C. clay jug with tartar
 7000 B.C cultivation of wine
 The grape-vine is one of the oldest cultivated plants
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BEGIN OF WINEMAKING

6. http://commons.wikimedia.org/wiki/File:To
mb_of_Nakht_%2813%29.jpg8/18/2013 Charlotte Weisser 6

7.  3500 B.C. evidence about viticulture
 Wines charged with different herbs
 Safe-keeping in amphoras
 High religiously importance
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WINEMAKING IN ANCIENT EGYPT

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Wine jug (408
B.C.)
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9.  2000 B.C. developemt of a wine culture
 Harvesting crude grapes
 Desiccation in the sun
 Adding honey
 Seasoning with absinthe, viola, rose
 Wine-trade in whole Mediterranean area and Gaul
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WINEMAKING IN ANCIENT GREECE

10.  600 B.C. winemaking in Italy began
 From Greece to Italy
 Harvesting ripe grapes
 Using for medicine
 Selectivity culture
 Creating Spritzer
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WINEMAKING IN ITALY

11.  Complex of problems:
 Viticulture vs. Cultivation of grain  Import of grains
 92AD: interdiction of new vineyards
 Wine was cheapter than water
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WINEMAKING IN ITALY

12.  375-568 AD
 Decrease of viticulture
 Commercial structure dammaged
 Situation of radical change
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BARBARIAN MIGRIGATION

13.  6.-15th Century
 Reactivation by Charlemagne
 policies for cleanness
 New places for vineyards
 Seasonal wine taverns
 Problem: Bad quality
 1487 to sulfurize barrels and wines
 Highest enlargement: between 12. and 15th Century
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MIDDLE AGE

14.  Population decrease (war, black death, hunger)
 1618-1648: Thirty Year‘s war
 New luxury food
 Importation of South Wine
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16.-17TH CENTURY

15.  Regeneration of wine
 1845: Oidium throughout the European land
 1874-1880: Cross breeding by Gustav Fröhlich
 1878: Peronospora
 1860: Vine Fretter
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18.-19TH CENTURY
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s/images/oidium-ambrosiae01oidiocucurbitaceas.jpg
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zeitung.de/piece/03/b0/e3/b3/61924275.jpg

16.  1880: interspecific cross breeding
 19th Century: higher-quality
 Creation of association
 1900 power higher forbidden wine
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18.-19TH CENTURY

17. 8/18/2013 Charlotte Weisser 17http://commons.wikimedia.org/wiki/File:Ki
ng_alcohol.jpg
Warning for King
Alcohol

18.  1920-1930: fight against Oidium (sulphur) and Peronospora
(copper)
 1939-1945: damage of viticulture due to World War II
 1950: strict policies of designation of origin
 Until 1970: Enforcement of technology on viticulture
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20.-21TH CENTURY

19. 8/18/2013 Charlotte Weisser 19
http://weinkultur-rheinbreitbach.blogspot.co.nz/2012/11/weinlese.html
Grape harvest
1912

20.  50s and 60s: 40-50% more volume
 New cultivation area
 Land consolitation
 Developed grapes varities
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20.-21TH CENTURY

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http://pfalz-echo.de/wp-
content/uploads/Weinlese_2.jpg
Grapes harvest today

22.  Concentration of pure wineries
 Better education
 Quality management systems
 New processes of production
 Upper demands of consumers
 Today, the wine is better in taste,
better in quality and healthier than
ever before!
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20.-21TH CENTURY

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THANK YOU
FOR YOUR
ATTENTION
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schoppen-shopper-2012-so-finden-sie-guten-wein-im-supermarkt-.jpg

24.  Dominé, André (2001): Wine, Könemann
Vertragsgesellschaft mbh, Köln
 Halliday, James, Johnson, Hugh (2006): The Art and
Science of Wine, Firefly Books Ltd, London
 Amerine, M.A., Singleten, V.L. (2001): Wine, an
Introduction, second edition, University of Californien Press
Ltd, London
 Unwin, Tim (1996): Wine and the Vine, Routledge, London
 Blaich, Rolf (2000): Weinbau in Mitteleuropa: Geschichte,
https://www.uni-
hohenheim.de/lehre370/weinbau/weinbau/wbm_gesc.htm,
stand: 10.08.2013
 Brysch-Herzberg, Michael (2011): Script, Geschichte des
Weins
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RESSOURCES