The Economics of the Wine Trade

Komar, Paulina

doi:10.1163/9789004433762_009

Cited by 1 publication

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“…There is little doubt that, just as with qvevri, ancient wines stored in dolia were regularly subjected to flor yeasts (Komar 2020: 87–95). Sometimes the conditions needed for surface yeasts to act freely were probably not met, for example, when salt or salty water (which increases alkalinity, inhibiting flor development) was added to prevent low-quality wines from turning into vinegar as a consequence of alcohol consumption by yeast (Cato, De Agri Cultura 24, 105, 115, 158; Hooper & Ash 2006; Columella, Res Rustica 12.21; Forster & Heffner 2001; Pliny, Naturalis Historia 14.78–79; Rackham 2005; Atheneaus, Deipnosophistae .…”

Section: The Fundamental Role Of Flormentioning

confidence: 99%

Making wine in earthenware vessels: a comparative approach to Roman vinification

Van Limbergen,

Komar

2024

Antiquity

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Wine was deeply embedded in all aspects of Roman life and its role in society, culture and the economy has been much studied. Ancient Roman texts and archaeological research provide valuable insights into viticulture and the manufacture, trade and consumption of wine but little is known of the sensory nature of this prized commodity. Here, the authors offer a novel oenological approach to the study of Roman dolia through their comparison with modern Georgian qvevri and associated wine-production techniques. Far from being mundane storage vessels, dolia were precisely engineered containers whose composition, size and shape all contributed to the successful production of diverse wines with specific organoleptic characteristics.

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Section: The Fundamental Role Of Flormentioning

confidence: 99%