Et Veientani bibitur faex crassa rubelli ("and they drink thick dregs of red wine of veii"): the greek and latin terminology of ‘bad wine’ between scientific and metaphorical language

Beta, Simone

doi:10.1080/09571269908718167

Cited by 1 publication

(2 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Order By: Relevance

“…An analysis of other references to flower scented wines suggests that ancient authors were not mentioning the contemporary floral descriptors, but the flavors induced by flower yeasts, likely to be translated or interpreted as a fault [85]. Contrarily, Dalby [86] described the reference made by the choral poet Alcman from Ancient Sparta (c. 7th century BC), quoted by Athenaeus (2nd-3rd centuries AD), to a spartan flower-scented wine.…”

Section: Unveiling the Flower-scented Wines Of Antiquitymentioning

confidence: 99%

“…The prevention was obtained by pitching the pithoi and adding plants on the top before closing it with baked earth after fermentation [62]. However, Greeks and Romans understood that some of these films were detrimental, while others were beneficial depending on the color [43,62,85,87], as mentioned before for the anthosmias sherry-like wine.…”

Section: The Requirement For Flawless Winesmentioning

confidence: 99%

See 1 more Smart Citation

Historical and Heritage Sustainability for the Revival of Ancient Wine-Making Techniques and Wine Styles

Harutyunyan

Malfeito‐Ferreira

2022

Beverages

View full text Add to dashboard Cite

The purpose of this review is to provide a general description of ancient winemaking techniques and wine styles that were most lauded in antiquity, in support of their revival and dissemination today. From the first fully excavated winery, dating from the late fifth to the early fourth millennium BC, the gentle crushing of grapes by foot and the probable absence of maceration indicate that most wines were made with the aim of reducing astringency. The oxidative nature of winemaking would have resulted in rapid browning, so that wines made from red grapes would have had a similar color to those made from white grapes after being aged in clay vats for several years. The difficulty in preventing the wine surface contact with the air would have resulted in biological ageing under the yeast pellicle being a common occurrence. This phenomenon was not considered a flaw, but a characteristic feature of highly prized wines. Dried grapes were used to make sweet wines, which were also highly prized, therefore justifying the construction of dedicated facilities. The addition of boiled juices, salt, resins, mixtures of herbs, spices, fruit juices, flowers, or honey to the wines would have increased their taste pleasantness while improving their preservability and medicinal properties. Indeed, today’s preference for flavored wines with a soft mouthfeel seems to have been representative of the ancient elite consumers. Overall, the technical interpretation of winemaking described in this review will provide solid historical support for the current rebirth of ancient production methods, particularly those using pottery vessels.

show abstract

Section: Unveiling the Flower-scented Wines Of Antiquitymentioning

confidence: 99%