How to Ancient Greek and Roman Winemaking

What You Need to Know

The fermentation process involved the use of wild yeast and bacteria, resulting in a range of flavor profiles and styles. The temperatures ranged from 10-20°C (50-68°F) and times varied from 3-12 months, with a high risk of spoilage and contamination due to lack of sanitation and temperature control.

Steps

1. 1.

   Mulsum (Roman): Honey-fortified wine served as aperitif

2. 2.

   Retsina (Greek): Pine resin-flavored wine preserving tradition

3. 3.

   Conditum Paradoxum (Roman): Spiced wine using long maceration techniques

The Science

Primary Reaction

Fermentation

Common Mistakes