Wine Menu :


Announcement


All Types of Flowers

Types of Flowers




It could be your advertisement

Wine during Antique Time



To development of such branch of managing as the winemaking in the Ancient World promoted some factors:


1. The big difficulties with taxation and duties from wine makers in the federal budget;

2. Absence of the VAT (it then yet have not thought up);

3. A large quantity of the earths not mastered for winemaking;


Besides, during Antique Times the technology of preparation of wine was most simple that too, in turn promoted to development of early wine manufacture. Fresh grapes usually pressed hands, feet in the cane wattled baskets covered with clay, and sometimes in wooden boxes. At that time the press consisted of the long linen bag which one end was fixed by a cord to a rack, and another twisted a simple wooden stick.


Certainly, quality of white and red wine in many respects depended on grapes, instead of from the wine maker.


Ripened wine evaporated at a heat to a syrup consistence that, of course, to some extent relieved it of spirit, then it diluted with sea water, and also seasoned various seasonings. For safety of wine during fermentation in a mash added pounded marble, salt, a chalk, alabaster, meerru (aromatic pitch of trees from coast of Arabian peninsula). Upon termination of fermentation wine poured in the tarred vessels from clay: pitch, in turn, also promoted safety of wine. Also all pottery differed on volume: pifoses (150 litres) and peaked amphoras (from 40 to 75 litres) with handles-ears for convenience of transportation. Wine was stored and in leather wineskins where it was condensed to a consistence of liquid honey - then at its use diluted with hot water.



Go back to main page