Wine has been an important part of human civilization for thousands of years. It has been used in religious ceremonies, as a social lubricant, and as a source of pleasure.
But how alcoholic was wine in ancient times? Let’s take a closer look.
The History of Wine
Wine production dates back to around 6000 BCE, with evidence of wine production being found in what is now Georgia. From there, wine spread throughout the Mediterranean and eventually to the rest of the world.
The Alcohol Content of Ancient Wine
The alcohol content of ancient wine varied depending on several factors such as the grapes used, the climate in which they were grown, and the fermentation process. However, it is generally believed that ancient wines had a lower alcohol content than modern wines.
Why Was Ancient Wine Less Alcoholic?
There are several reasons why ancient wine had a lower alcohol content than modern wines. One reason is that ancient winemakers did not have access to modern technologies such as temperature-controlled fermentation tanks and hydrometers. This meant that they had less control over the fermentation process, which resulted in lower alcohol content.
Another reason is that ancient winemakers did not have access to modern yeast strains. They relied on natural yeasts present in the environment to ferment their wine. These yeasts were less efficient at converting sugar into alcohol than modern yeast strains.
How Did Ancient People Drink Wine?
Ancient people drank wine differently than we do today. They often diluted their wine with water before drinking it.
This was not only because it made the wine less alcoholic but also because it made it safer to drink. Water sources in ancient times were often contaminated with bacteria and parasites that could cause illness or death if consumed.
In Conclusion
In conclusion, while the exact alcohol content of ancient wines is unknown, it is generally believed that they had a lower alcohol content than modern wines. This can be attributed to several factors such as the lack of modern technologies and yeast strains. Additionally, ancient people often diluted their wine with water before drinking it, making it less alcoholic and safer to consume.