Year: 2017 | Month: June | Volume 7 | Issue 1
Conceptual Editorial- Volume 7 Issue 1 June 2017
Abstract:
The wine has a rich history of preparation and consumption dating back thousands of years, with its earliest traces so far discovered in 6000 BC in Georgia as revealed by the ancient scriptures like the Rigveda and the New Testament, and the literary writings. Not only this, it is regarded as a gift from God, describing as a divine fluid in Indian mythology. Admittedly, except for water and milk, no other beverage has earned such universal acceptance and esteem throughout the ages as wine. It has been a part of the human diet ever since his settlement in the Tigris–Euphrates Basin. The Codex Alimentarius Commission has defined the wine as a food: which means any substance, whether processed, semi-processed, or raw, which is intended for human consumption, and this includes drink. Preparation of wine though accidently, is an important method of preservation and preparation of perishables and to make a product with appealing qualities, even today.
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