It is generally believed that the origin of alcoholic fermented beverages is shrouded in the mists of human prehistory. While its specific origins are uncertain, it is clear that the production of alcohol via fermentation is one of the oldest forms of chemical technology, with the production of fermented beverages such as mead, beer, and wine predating the smelting of metals. As a result of the intoxicating effects of these drinks, as well as their perceived pharmacological and nutritional benefits, fermented beverages have also played key roles in the development of human culture, contributing to the advancement of agriculture, horticulture, and food-processing techniques. A general overview of the early history and chemistry of fermented beverages and their uses will be presented.

From honey wine to cultivation of the grape: An early history of fermented beverages<br />

249th National Meeting (2015)

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