A century of wine and grape research

The culture of grapes and the making and aging of wine are often incorrectly visualized as ancient practices that have not changed and cannot change much. True, grapes have “always” been grown and converted to fermented fluid, and certain practices are fundamental to keeping it wine and not vinegar. Grape growing and winemaking were two of the more technologically advanced processes from ancient times to the dawn of the Scientific Revolution by the mid-1800s. Nevertheless, within the past century every operation in winemaking or viticulture has become either highly modified or at least much better understood and managed. Many new steps or whole techniques leading to new types of wine have been introduced. New varieties of grapes have been developed and vineyard management made much more rational and efficient.