![]() In so doing, they transferred microorganisms from their feet into the mixture. Wine producers traditionally used their feet to soften and grind the grapes before leaving the mixture to stand in buckets. Through empirical observation, people learned that temperature and air exposure are key to the fermentation process. If the mixture did not stand long enough, the product contained no alcohol but if left for too long, the mixture rotted and was undrinkable. Producing fermented beverages was tricky. The process was named fermentation, from the Latin word fervere, which means "to boil." The name came from the observation that mixtures of crushed grapes kept in large vessels produced bubbles, as though they were boiling. 2003).Īt the time, people knew that leaving fruits and grains in covered containers for a long time produced wine and beer, but no one fully understood why the recipe worked. ![]() ![]() In South America, people produced chicha from grains or fruits, mainly maize while in North America, people made octli (now known as "pulque") from agave, a type of cactus (Godoy et al. In Egypt, Babylon, Rome, and China, people produced wine from grapes and beer from malted barley. Mead, or honey wine, was produced in Asia during the Vedic period (around 1700–1100 BC), and the Greeks, Celts, Saxons, and Vikings also produced this beverage. Over the course of human history, and using a system of trial, error, and careful observation, different cultures began producing fermented beverages. ![]()
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