Introduction to Winemaking

  • Tony Milanowski
Part of the Green Energy and Technology book series (GREEN)


Whilst the creation of wine from spoiled grapes and other fruits was probably known from the earliest days of humankind, it would have been difficult for early hunter-gatherers to control and benefit from this process. It was not until the Neolithic revolution and with it, the discarding of hunter-gatherer or subsistence techniques that humans could successfully cultivate domestic grapes and produce wine. Furthermore, technological developments in pottery were vital in order to ensure that wine could be consistently manufactured, stored and consumed. Recent archaeological discoveries in Armenia provide evidence of large scale


Lactic Acid Bacterium Malic Acid Alcoholic Fermentation Grape Juice Acetic Acid Bacterium 
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Copyright information

© Springer-Verlag London Limited 2011

Authors and Affiliations

  1. 1.Plumpton CollegeEast SussexUK

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