The Start of Trading and Business of Wine

The Start of Trading and Business of Wine
The earliest evidence for the preparation/manufacturer of fermented beverages predates writing (i.e., 3200 BC).

During recent decades decades in northwestern Iran at Godin Tepe provided the first unequivocal evidence for the presence of wine.

Analysis of residues at the bottom of large jars retrieved there reveal the presence of tartaric acid, a characteristic chemical signature confirming that the vases once contained juice from Vitis vinifera.

Based on the ancient Iranian data, trade in fermented beverages developed during the late Stone age or early Copper Age (Chalcolithic), perhaps 4000 BC.

Increase demand and production created a prosperous wine trade, promulgating the establishment of many Roman trade routes.

Wrecks from the Roman era on the southern coast of France provided partially intact amphorae that still contained traces of red pigment presumed to have been wine. Similar deposits in amphorae were found in Upper Egyptian tombs.

Fermentation of barley and wheat for beer and distillation means the primary source of fermented beverage in much of the modern world.

However, fermented beverage are also prepared from other materials.

The ancient people of Meso-America, among them the Maya, Mexica (Aztecs), Mixtecs, Toltecs and Zapotecs, as well as the Inca of the Peruvian highlands, prepared fermented beverages from corn/maize.

Africa cultures from the Sahel south though the equatorial regions into Southern Africa prepared their fermented beverages from local grains, among them millet (Pennisetum glaucum) and sorghum, whereas the Ambara people of highland Ethiopia fermented honey to make their traditional beverage called ‘rej’.
The Start of Trading and Business of Wine