รายละเอียดเอกสาร

The deliberate fermentation of carbohydrates to produce alcohol (ethanol) has long been recognized as one of the many innovations marking the transition from Paleolithic to Neolithic societies. Evidence has been shown for the existence of commercial winemaking operations dating to 4,000 BCE in Armenia. 4 Contributions to our culture from the production of both wine and beer are recognized as far back as the laws of Hammurabi, the Hebrew and Christian Bibles, Egyptian and Asian art, Greek and Roman mythology, and in English literature from Beowulf through Chaucer and Shakespeare. Fermentation to make wine and beer is believed to be at least one of the factors that prompted the domestication of wild plants and the development of ceramic technology...