This document discusses the evolution of materials and containers used for wine storage and transportation over time. It begins with the earliest use of animal skins and earthenware amphorae by ancient Egyptians, Greeks and Romans. It then outlines the development and usage of wooden barrels from 100 BC and glass bottles from the 17th century. The document also examines current storage methods like stainless steel tanks and transportation of wine in bulk via flexi tanks or ISO containers. It concludes by considering potential future directions like smaller plastic bottles and tetra packs that address environmental and consumer preferences.
Technology transfer: Changes in Materials and Containers used to Store and Tr...haideejohnson
This document discusses the history of materials and containers used to store and transport wine. It describes how ancient Egyptians used clay pots for storage and transportation before the glass bottle was developed. Amphorae were also used. Glass bottles were initially hand blown in small capacities. Various bottle shapes later developed for different wine types. Cork stoppers became widely used in the 1600s. Wooden barrels were utilized for aging, though initial woods stripped flavors. Modern storage includes stainless steel tanks, PET bottles, lightweight glass, and bag-in-box packaging.
The transport of wine over long distancesBoran0915
The document discusses the history of wine transportation from ancient times to modern times. In ancient times, Greeks and Romans transported wine in amphorae and dolia, large ceramic containers. By the 3rd century AD, the Romans began using barrels adapted from the Gauls. Nowadays, wine is transported over long distances either in bulk via ISO tanks or flexitanks, or bottled. Both methods have advantages and disadvantages related to costs, risk of spoilage, and environmental impact. Wine producers face challenges of oxidation, contamination, temperature control and reducing carbon emissions during long-distance transportation. In the future, bulk shipping will remain important and industries will aim to reduce environmental pollution and carbon emissions from transportation.
The earliest vessels used for wine storage and transport were Kvevri, which were buried underground. These were later replaced by amphorae during the Bronze Age for transport and pithoi for storage and Mediterranean transport. Amphorae were widely used by ancient Greeks and Romans to transport and store wine. Modern transportation faces challenges around temperature control, oxidation, breakage, and reducing environmental impact. Wine is transported in bulk via isotanks or flexitanks or bottled in containers, each with advantages and disadvantages regarding cost, spoilage risk, and energy usage.
The transportation of wine over long distances has faced challenges throughout history. Ancient cultures like those in the Western Mediterranean used durable clay containers called dolia to store and transport wine. Barrels have also long been used for wine storage and transport, helping to maintain temperature control. Modern transporters must carefully control factors like temperature, humidity, and shaking to prevent wine deterioration during shipping. Proper cleaning and testing of carrier tanks is also important between loads to ensure the quality of wine remains intact over long journeys.
Ancient civilizations like the Romans and Chinese used clay jars called amphoras to store and transport fermented juices as early as 6000 BC. Oak barrels became popular in the 1600s and are still widely used today for aging wine, as the oak imparts flavors and the barrels are easy for coopers to make. In the mid-20th century, new packaging methods like bag-in-box and screw caps were introduced to reduce costs and prevent cork taint issues. While cork closures remain popular, alternative closures are gaining acceptance from both producers and consumers.
The invention of butter and the butter churnguestff80d2
The document discusses the history of butter making and provides instructions for making butter at home through shaking heavy whipping cream in a jar. It notes that butter making dates back over 2,000 years and was originally made by swinging containers of milk or cream until butter formed. The instructions direct readers to pour heavy cream in a jar, tightly seal it, and vigorously shake for 5-10 minutes until the cream thickens and takes on the consistency of butter.
The Invention Of Butter And The Butter ChurnElyse Fuchs
This is Elyse and Abby's Invention Covention project on the invention of butter. Please view the PowerPoint and and click on the link to the Etherpad, where you will be able to respond to our assessment question.
Information on the history, evolution and selection of beer glassware. There are many styles of beer glasses and this presentation will offer information on selection the proper glass as well as other helpful and interesting glassware tidbits.
Technology transfer: Changes in Materials and Containers used to Store and Tr...haideejohnson
This document discusses the history of materials and containers used to store and transport wine. It describes how ancient Egyptians used clay pots for storage and transportation before the glass bottle was developed. Amphorae were also used. Glass bottles were initially hand blown in small capacities. Various bottle shapes later developed for different wine types. Cork stoppers became widely used in the 1600s. Wooden barrels were utilized for aging, though initial woods stripped flavors. Modern storage includes stainless steel tanks, PET bottles, lightweight glass, and bag-in-box packaging.
The transport of wine over long distancesBoran0915
The document discusses the history of wine transportation from ancient times to modern times. In ancient times, Greeks and Romans transported wine in amphorae and dolia, large ceramic containers. By the 3rd century AD, the Romans began using barrels adapted from the Gauls. Nowadays, wine is transported over long distances either in bulk via ISO tanks or flexitanks, or bottled. Both methods have advantages and disadvantages related to costs, risk of spoilage, and environmental impact. Wine producers face challenges of oxidation, contamination, temperature control and reducing carbon emissions during long-distance transportation. In the future, bulk shipping will remain important and industries will aim to reduce environmental pollution and carbon emissions from transportation.
The earliest vessels used for wine storage and transport were Kvevri, which were buried underground. These were later replaced by amphorae during the Bronze Age for transport and pithoi for storage and Mediterranean transport. Amphorae were widely used by ancient Greeks and Romans to transport and store wine. Modern transportation faces challenges around temperature control, oxidation, breakage, and reducing environmental impact. Wine is transported in bulk via isotanks or flexitanks or bottled in containers, each with advantages and disadvantages regarding cost, spoilage risk, and energy usage.
The transportation of wine over long distances has faced challenges throughout history. Ancient cultures like those in the Western Mediterranean used durable clay containers called dolia to store and transport wine. Barrels have also long been used for wine storage and transport, helping to maintain temperature control. Modern transporters must carefully control factors like temperature, humidity, and shaking to prevent wine deterioration during shipping. Proper cleaning and testing of carrier tanks is also important between loads to ensure the quality of wine remains intact over long journeys.
Ancient civilizations like the Romans and Chinese used clay jars called amphoras to store and transport fermented juices as early as 6000 BC. Oak barrels became popular in the 1600s and are still widely used today for aging wine, as the oak imparts flavors and the barrels are easy for coopers to make. In the mid-20th century, new packaging methods like bag-in-box and screw caps were introduced to reduce costs and prevent cork taint issues. While cork closures remain popular, alternative closures are gaining acceptance from both producers and consumers.
The invention of butter and the butter churnguestff80d2
The document discusses the history of butter making and provides instructions for making butter at home through shaking heavy whipping cream in a jar. It notes that butter making dates back over 2,000 years and was originally made by swinging containers of milk or cream until butter formed. The instructions direct readers to pour heavy cream in a jar, tightly seal it, and vigorously shake for 5-10 minutes until the cream thickens and takes on the consistency of butter.
The Invention Of Butter And The Butter ChurnElyse Fuchs
This is Elyse and Abby's Invention Covention project on the invention of butter. Please view the PowerPoint and and click on the link to the Etherpad, where you will be able to respond to our assessment question.
Information on the history, evolution and selection of beer glassware. There are many styles of beer glasses and this presentation will offer information on selection the proper glass as well as other helpful and interesting glassware tidbits.
The ancient Greeks and Romans supplied their troops with wine for both practical and cultural reasons. Drinking diluted wine was safer than water, which was often contaminated. Wine also provided nutrients. Transporting wine was important economically and for trade. Troops received wine allowances, and establishing vineyards near military outposts ensured supply. The Greeks and Romans spread viticulture with their expanding empires.
The document discusses several topics in underwater archaeology including:
1) George Bass's discoveries related to the city of Troy using underwater archaeology techniques.
2) The shipwreck of Kas (also called Ulu Burun) which contained artifacts like copper ingots, ivory, glass beads, and pottery from different places indicating it was used for trade.
3) The site of Hisarlik in Turkey which has been identified as the location of the ancient city of Troy through archaeological excavations of multiple levels of walls and gates.
The story of the California wine industry is replete with interesting characters, historical milestones, and wacky situations.
Indeed, the history of wine in California is tied to the history of modern California itself. It all began with the Spanish colonization of the area. During the 18th Century Spanish missionaries, led by Franciscan friar Junípero Serra Ferrer established a series of missions ranging from San Diego to Sonoma. And, of course, the one thing that is absolutely necessary for Catholic mass is nor a chapel or church, but WINE for the sacrament. It was the friar, monks, and their parishioners who first discovered that California provided ideal conditions for the making of good wine.
It wasn’t until the 19th century and immigration of other Europeans that California wine became a commercial proposition. The discovery of gold in 1848 in the Sierra Nevada Mountains brought an influx of fortune seekers from around the world. The discovery preceded the annexation of California from Mexico by only about a month, and the following year saw the population of the state explode. While a few made their fortunes, many did not. But, one fact was certainly true… they were a thirsty bunch.
It was a ready and open market for alcohol that spurred many of the early pioneers in the business to plant a few acres and start making wine for the “forty-niners” and others who followed in their wake.
While today, we tend to think of Napa Valley as the best that California has to offer, the early pioneers settled in other areas like Sonoma and Livermore. In 1882, three Czech brothers named Korbel built a winery in western Sonoma County and began making sparkling wine, one of the earliest wineries to do so. A year later in 1883, Carl Wente planted 43 acres in Livermore Valley and began a 130 legacy that is still owned and operated by the fourth and fifth generation Wente family. Their contributions to California wine include the Wente clone of Chardonnay, which is widely planted throughout the state and the backbone of many great wines from many producers.
Other’s followed and carried the industry into the 20th Century… Georges de Latour, Andre Tchelistcheff, Cesare, Peter, and Robert Mondavi, and Ernest and Julio Gallo are but a few of a long list of names of individuals whose vision, determination, and spunk have made California wine what it is today.
The document discusses the early history of wine trade in the Mediterranean region. It describes how viticulture began in ancient Egypt and Phoenicia, with the Phoenicians spreading the use of amphorae for wine storage and transport. Winemaking then developed further in ancient Greece and Gaul, with the Romans later conquering Gaul and adopting the use of wooden barrels from the Gauls. The Romans also helped establish France's prominence in the global wine industry by carrying grapevines with them as they conquered new lands.
The document traces the origins and spread of wine production and trade in the Mediterranean region from 8000 BC onwards. It notes the earliest evidence of winemaking in Mesopotamia around 8000 BC, and the domestication of grapes in Egypt, Mesopotamia and Greece by 3000 BC. From 1500 BC, the Phoenicians developed extensive trade networks along the Mediterranean and introduced vines and winemaking to areas like Spain, helping to establish vineyards across Greece between 1500-1000 BC.
The document provides an overview of art and architecture from the Early and High Classical periods in Greece. It features images and descriptions of pottery, sculptures like the Kritios Boy and Diskobolos, and temples on the Acropolis in Athens like the Parthenon and Erectheion built during this time. The sculptures demonstrate the development of naturalistic and idealized representations of the human form, while the temples exemplify the distinctive orders and proportions of Classical Greek architecture.
Technology transfer – changes in the materials and containers used to store a...James Durrans
The document discusses the history of wine storage containers from ancient times to present day. It describes early containers like wineskins, amphorae, and barrels which were made from animal hides, clay, and oak respectively. It then outlines the later development and usage of glass bottles, stainless steel tanks, and modern transportation methods like ISO tanks and flexitanks. The document suggests storage and transportation of wine is unlikely to change significantly in the future but may continue to develop.
The Phoenicians established a trade empire along the eastern Mediterranean coast around 1100 BCE. From their home in what is now Lebanon and Israel, they traded goods like glass, lumber, and the expensive purple dye made from Murex snails. Sailing in ships close to shore, the Phoenicians exchanged products with other cultures. They transported goods in clay amphorae and helped develop the first alphabet, likely to facilitate their trading activities over long distances.
The document summarizes the methods used to transport wine over long distances historically and currently. Historically, Greeks and Romans transported wine in amphorae, dolia, and barrels. Modern transportation methods include flexi tanks, bottles, and cardboard casks. Transporting with bottles is more expensive and has a larger carbon footprint than flexi tanks or casks. Looking ahead, reducing carbon emissions from transportation will be a key challenge for the wine industry due to climate change impacts.
The document discusses the history of wine, beginning with the biblical story of Noah planting the first vineyard. It then mentions that the earliest civilization reported to make wine was the Greeks in around 2900 BC. The Greeks are said to have established wine commerce in the ancient world through trading routes in the Aegean Sea, Black Sea, and Danube. Romans are credited with laying the foundations of viticulture through classifying grape varieties and improving winemaking processes. They were also the first to bottle wine in glass containers. By the 1st century AD, Italy began exporting wines throughout Europe, though most countries eventually started producing their own wines as well. Today, France has one of the most developed wine industries, being a dominant force
This document provides an overview of Greek pottery from 600-31 BCE. It discusses the major periods (Archaic, Classical, Hellenistic) and techniques (black figure, red figure, white ground). Key terms are defined. Several examples of pottery are listed from different periods with their painters/potters and styles. Reasons for studying Greek pottery are given. The chronology of pottery production is outlined from clay collection to firing. Common decorative motifs are shown. Everyday scenes like symposiums, fetching water, and the toilette are depicted. Mythological scenes from literature are also common subjects. Questions are posed about the importance and uses of Greek vases.
This document describes different types of bar glassware used for cocktails and drinks, including highball glasses, cocktail glasses, old fashioned glasses, collins glasses, wine glasses, cordial glasses, shot glasses, beer mugs, and margarita glasses. Each glass is defined by its shape, size, and intended use for certain drinks.
Wine Caviar Presentation Origins & History Of WinesKevinYeow
This document summarizes the history and origins of wine production from ancient civilizations to modern times. It describes how wine was first discovered by a Persian princess around 2900 BC and how ancient civilizations like the Greeks and Romans played a pivotal role in establishing vineyards and advancing winemaking techniques. It also notes that France is now a dominant force in the global wine industry.
This document provides an overview of different types of glassware and glassware manufacturing companies. It begins with an introduction to glassware and its history. It then discusses how glassware is made today and the importance of different types of glassware like wine glasses, beer glasses, and shot glasses. Major glassware manufacturing companies are also outlined, including Libbey, Zenan, Ocean Glass, Borosil, and Arcoroc. The document concludes with reminding the reader to have a lovely day.
The document discusses the transportation of wine over long distances and its history. It notes that over two thirds of New Zealand wine is exported, contributing $1.21 billion to exports. Historically, wines were transported in animal skins, clay vessels, and amphoras over land and sea. The modern transportation of large volumes of wine globally is enabled by standardized shipping containers and flexi tanks that can hold up to 24,000 liters of wine. Transportation over long distances can impact wine quality through heat damage, oxidation if containers are not properly sealed, and "travel shock" from constant movement. Proper insulation and temperature control of transport vessels is important to minimize these effects.
The earliest vessels used for transporting wine date back to 6000 BC with the Kwevri clay jar. The amphora, a vessel dating to 4800 BC, was commonly used by ancient Greeks and Romans to transport and store wine. Romans later began transporting wine by sea in earthenware containers and adopted barrels from Gauls in the 3rd century AD. Modern transportation of wine over long distances must consider minimizing spoilage, breakage, expense, and environmental impact. Wine can be transported in bulk using ISO tanks or flexitanks, or in bottles using various packaging materials. Both methods have advantages and disadvantages related to cost, quality control, and sustainability.
This document discusses the history of technology transfer in wine storage and transportation. It describes how ancient civilizations like the Romans stored wine in amphoras and wooden barrels. Amphoras were clay jars that were strong, impermeable, and non-reactive. They had pointed bases for shipping and were sealed with olive oil or wax. Barrels became popular in the 1600s and imparted oak flavors to wine. Modern transportation involves ISO tanks, flexitanks, and climate-controlled containers to maintain ideal temperatures. Bottles were initially hand-blown but standardized sizing increased. Alternative future containers discussed include Tetra Paks, PET bottles, and aluminum cans.
Technology transfer – changes in the materials andbloxhs1
This document discusses the evolution of materials and containers used for storing and transporting wine from 5000 BC to present day. Ancient civilizations used clay jars like Kwevri and amphoras, then oak barrels from 350 BC, and glass bottles became common from 1600 AD as technology advanced. Modern transportation of wine is primarily in bulk via ISO tanks or flexitanks or bottled with packaging materials to prevent breakage. Both methods have advantages and disadvantages regarding oxidation and cost efficiency. Future challenges include reducing environmental impact and using sustainable materials.
Jug, barrel, bottle.. Wine storage and transportation through the agessabppoints
Wine storage and transportation methods have evolved over 8000 years based on available materials, trade needs, and spoilage considerations. Early vessels included animal skins, clay amphorae, and wooden barrels, while modern options include glass bottles, plastic containers, stainless steel tanks, and bulk shipping. Quality can be affected by transport and storage, so methods are chosen based on wine style and destination. Large storage plays a key role globally, and bulk shipping is increasingly common for efficiency despite quality concerns during bottling.
Technology Transfer; Changes in the Materials and Containers used to Store an...musther
The document discusses the history of technology used for wine storage and transportation. Early storage vessels were clay pots dating back 8,000 years, found in a cave in Armenia. Clay remained the primary material for ancient wine storage. The Romans advanced ceramic technology and widely used large clay amphorae, while also developing glass and barrels. In modern times, stainless steel tanks are dominant for fermentation and storage, while glass bottles are universal for final packaging, though alternatives exist. The evolution of storage vessels has enabled the development of global wine trade.
The transport of wine over long distances has historically been done for commercial purposes to promote economic prosperity and development. Traditionally, wine was transported in clay amphorae and barrels on land and by ship. Modern transportation of wine over long distances is typically done by truck with temperature-controlled trailers or by ship in bulk containers like flexi-tanks and ISO tanks. Care must be taken to prevent issues like temperature changes, breaking of bulk, oxidation, or re-fermentation during long-distance transport. The costs of long-distance wine transportation are increasing but new technologies aim to better control temperature during transport and reduce carbon emissions.
The transport of wine over long distancesJingzai007
The document discusses the challenges of transporting wine over long distances in bulk quantities. It outlines the key requirements for storage vessels, including preventing oxidation and breakage while controlling temperature and humidity. Historically, amphorae and oak barrels were used, and now ISO tanks and flexitanks are common. Transporting in bulk has cost advantages but risks of spoilage, while bottles are ready for sale but have higher risks of breakage and costs. Maintaining suitable conditions is crucial for transporting wine safely in large volumes.
The ancient Greeks and Romans supplied their troops with wine for both practical and cultural reasons. Drinking diluted wine was safer than water, which was often contaminated. Wine also provided nutrients. Transporting wine was important economically and for trade. Troops received wine allowances, and establishing vineyards near military outposts ensured supply. The Greeks and Romans spread viticulture with their expanding empires.
The document discusses several topics in underwater archaeology including:
1) George Bass's discoveries related to the city of Troy using underwater archaeology techniques.
2) The shipwreck of Kas (also called Ulu Burun) which contained artifacts like copper ingots, ivory, glass beads, and pottery from different places indicating it was used for trade.
3) The site of Hisarlik in Turkey which has been identified as the location of the ancient city of Troy through archaeological excavations of multiple levels of walls and gates.
The story of the California wine industry is replete with interesting characters, historical milestones, and wacky situations.
Indeed, the history of wine in California is tied to the history of modern California itself. It all began with the Spanish colonization of the area. During the 18th Century Spanish missionaries, led by Franciscan friar Junípero Serra Ferrer established a series of missions ranging from San Diego to Sonoma. And, of course, the one thing that is absolutely necessary for Catholic mass is nor a chapel or church, but WINE for the sacrament. It was the friar, monks, and their parishioners who first discovered that California provided ideal conditions for the making of good wine.
It wasn’t until the 19th century and immigration of other Europeans that California wine became a commercial proposition. The discovery of gold in 1848 in the Sierra Nevada Mountains brought an influx of fortune seekers from around the world. The discovery preceded the annexation of California from Mexico by only about a month, and the following year saw the population of the state explode. While a few made their fortunes, many did not. But, one fact was certainly true… they were a thirsty bunch.
It was a ready and open market for alcohol that spurred many of the early pioneers in the business to plant a few acres and start making wine for the “forty-niners” and others who followed in their wake.
While today, we tend to think of Napa Valley as the best that California has to offer, the early pioneers settled in other areas like Sonoma and Livermore. In 1882, three Czech brothers named Korbel built a winery in western Sonoma County and began making sparkling wine, one of the earliest wineries to do so. A year later in 1883, Carl Wente planted 43 acres in Livermore Valley and began a 130 legacy that is still owned and operated by the fourth and fifth generation Wente family. Their contributions to California wine include the Wente clone of Chardonnay, which is widely planted throughout the state and the backbone of many great wines from many producers.
Other’s followed and carried the industry into the 20th Century… Georges de Latour, Andre Tchelistcheff, Cesare, Peter, and Robert Mondavi, and Ernest and Julio Gallo are but a few of a long list of names of individuals whose vision, determination, and spunk have made California wine what it is today.
The document discusses the early history of wine trade in the Mediterranean region. It describes how viticulture began in ancient Egypt and Phoenicia, with the Phoenicians spreading the use of amphorae for wine storage and transport. Winemaking then developed further in ancient Greece and Gaul, with the Romans later conquering Gaul and adopting the use of wooden barrels from the Gauls. The Romans also helped establish France's prominence in the global wine industry by carrying grapevines with them as they conquered new lands.
The document traces the origins and spread of wine production and trade in the Mediterranean region from 8000 BC onwards. It notes the earliest evidence of winemaking in Mesopotamia around 8000 BC, and the domestication of grapes in Egypt, Mesopotamia and Greece by 3000 BC. From 1500 BC, the Phoenicians developed extensive trade networks along the Mediterranean and introduced vines and winemaking to areas like Spain, helping to establish vineyards across Greece between 1500-1000 BC.
The document provides an overview of art and architecture from the Early and High Classical periods in Greece. It features images and descriptions of pottery, sculptures like the Kritios Boy and Diskobolos, and temples on the Acropolis in Athens like the Parthenon and Erectheion built during this time. The sculptures demonstrate the development of naturalistic and idealized representations of the human form, while the temples exemplify the distinctive orders and proportions of Classical Greek architecture.
Technology transfer – changes in the materials and containers used to store a...James Durrans
The document discusses the history of wine storage containers from ancient times to present day. It describes early containers like wineskins, amphorae, and barrels which were made from animal hides, clay, and oak respectively. It then outlines the later development and usage of glass bottles, stainless steel tanks, and modern transportation methods like ISO tanks and flexitanks. The document suggests storage and transportation of wine is unlikely to change significantly in the future but may continue to develop.
The Phoenicians established a trade empire along the eastern Mediterranean coast around 1100 BCE. From their home in what is now Lebanon and Israel, they traded goods like glass, lumber, and the expensive purple dye made from Murex snails. Sailing in ships close to shore, the Phoenicians exchanged products with other cultures. They transported goods in clay amphorae and helped develop the first alphabet, likely to facilitate their trading activities over long distances.
The document summarizes the methods used to transport wine over long distances historically and currently. Historically, Greeks and Romans transported wine in amphorae, dolia, and barrels. Modern transportation methods include flexi tanks, bottles, and cardboard casks. Transporting with bottles is more expensive and has a larger carbon footprint than flexi tanks or casks. Looking ahead, reducing carbon emissions from transportation will be a key challenge for the wine industry due to climate change impacts.
The document discusses the history of wine, beginning with the biblical story of Noah planting the first vineyard. It then mentions that the earliest civilization reported to make wine was the Greeks in around 2900 BC. The Greeks are said to have established wine commerce in the ancient world through trading routes in the Aegean Sea, Black Sea, and Danube. Romans are credited with laying the foundations of viticulture through classifying grape varieties and improving winemaking processes. They were also the first to bottle wine in glass containers. By the 1st century AD, Italy began exporting wines throughout Europe, though most countries eventually started producing their own wines as well. Today, France has one of the most developed wine industries, being a dominant force
This document provides an overview of Greek pottery from 600-31 BCE. It discusses the major periods (Archaic, Classical, Hellenistic) and techniques (black figure, red figure, white ground). Key terms are defined. Several examples of pottery are listed from different periods with their painters/potters and styles. Reasons for studying Greek pottery are given. The chronology of pottery production is outlined from clay collection to firing. Common decorative motifs are shown. Everyday scenes like symposiums, fetching water, and the toilette are depicted. Mythological scenes from literature are also common subjects. Questions are posed about the importance and uses of Greek vases.
This document describes different types of bar glassware used for cocktails and drinks, including highball glasses, cocktail glasses, old fashioned glasses, collins glasses, wine glasses, cordial glasses, shot glasses, beer mugs, and margarita glasses. Each glass is defined by its shape, size, and intended use for certain drinks.
Wine Caviar Presentation Origins & History Of WinesKevinYeow
This document summarizes the history and origins of wine production from ancient civilizations to modern times. It describes how wine was first discovered by a Persian princess around 2900 BC and how ancient civilizations like the Greeks and Romans played a pivotal role in establishing vineyards and advancing winemaking techniques. It also notes that France is now a dominant force in the global wine industry.
This document provides an overview of different types of glassware and glassware manufacturing companies. It begins with an introduction to glassware and its history. It then discusses how glassware is made today and the importance of different types of glassware like wine glasses, beer glasses, and shot glasses. Major glassware manufacturing companies are also outlined, including Libbey, Zenan, Ocean Glass, Borosil, and Arcoroc. The document concludes with reminding the reader to have a lovely day.
The document discusses the transportation of wine over long distances and its history. It notes that over two thirds of New Zealand wine is exported, contributing $1.21 billion to exports. Historically, wines were transported in animal skins, clay vessels, and amphoras over land and sea. The modern transportation of large volumes of wine globally is enabled by standardized shipping containers and flexi tanks that can hold up to 24,000 liters of wine. Transportation over long distances can impact wine quality through heat damage, oxidation if containers are not properly sealed, and "travel shock" from constant movement. Proper insulation and temperature control of transport vessels is important to minimize these effects.
The earliest vessels used for transporting wine date back to 6000 BC with the Kwevri clay jar. The amphora, a vessel dating to 4800 BC, was commonly used by ancient Greeks and Romans to transport and store wine. Romans later began transporting wine by sea in earthenware containers and adopted barrels from Gauls in the 3rd century AD. Modern transportation of wine over long distances must consider minimizing spoilage, breakage, expense, and environmental impact. Wine can be transported in bulk using ISO tanks or flexitanks, or in bottles using various packaging materials. Both methods have advantages and disadvantages related to cost, quality control, and sustainability.
This document discusses the history of technology transfer in wine storage and transportation. It describes how ancient civilizations like the Romans stored wine in amphoras and wooden barrels. Amphoras were clay jars that were strong, impermeable, and non-reactive. They had pointed bases for shipping and were sealed with olive oil or wax. Barrels became popular in the 1600s and imparted oak flavors to wine. Modern transportation involves ISO tanks, flexitanks, and climate-controlled containers to maintain ideal temperatures. Bottles were initially hand-blown but standardized sizing increased. Alternative future containers discussed include Tetra Paks, PET bottles, and aluminum cans.
Technology transfer – changes in the materials andbloxhs1
This document discusses the evolution of materials and containers used for storing and transporting wine from 5000 BC to present day. Ancient civilizations used clay jars like Kwevri and amphoras, then oak barrels from 350 BC, and glass bottles became common from 1600 AD as technology advanced. Modern transportation of wine is primarily in bulk via ISO tanks or flexitanks or bottled with packaging materials to prevent breakage. Both methods have advantages and disadvantages regarding oxidation and cost efficiency. Future challenges include reducing environmental impact and using sustainable materials.
Jug, barrel, bottle.. Wine storage and transportation through the agessabppoints
Wine storage and transportation methods have evolved over 8000 years based on available materials, trade needs, and spoilage considerations. Early vessels included animal skins, clay amphorae, and wooden barrels, while modern options include glass bottles, plastic containers, stainless steel tanks, and bulk shipping. Quality can be affected by transport and storage, so methods are chosen based on wine style and destination. Large storage plays a key role globally, and bulk shipping is increasingly common for efficiency despite quality concerns during bottling.
Technology Transfer; Changes in the Materials and Containers used to Store an...musther
The document discusses the history of technology used for wine storage and transportation. Early storage vessels were clay pots dating back 8,000 years, found in a cave in Armenia. Clay remained the primary material for ancient wine storage. The Romans advanced ceramic technology and widely used large clay amphorae, while also developing glass and barrels. In modern times, stainless steel tanks are dominant for fermentation and storage, while glass bottles are universal for final packaging, though alternatives exist. The evolution of storage vessels has enabled the development of global wine trade.
The transport of wine over long distances has historically been done for commercial purposes to promote economic prosperity and development. Traditionally, wine was transported in clay amphorae and barrels on land and by ship. Modern transportation of wine over long distances is typically done by truck with temperature-controlled trailers or by ship in bulk containers like flexi-tanks and ISO tanks. Care must be taken to prevent issues like temperature changes, breaking of bulk, oxidation, or re-fermentation during long-distance transport. The costs of long-distance wine transportation are increasing but new technologies aim to better control temperature during transport and reduce carbon emissions.
The transport of wine over long distancesJingzai007
The document discusses the challenges of transporting wine over long distances in bulk quantities. It outlines the key requirements for storage vessels, including preventing oxidation and breakage while controlling temperature and humidity. Historically, amphorae and oak barrels were used, and now ISO tanks and flexitanks are common. Transporting in bulk has cost advantages but risks of spoilage, while bottles are ready for sale but have higher risks of breakage and costs. Maintaining suitable conditions is crucial for transporting wine safely in large volumes.
The document discusses the history and evolution of wine storage and transportation containers. It describes how containers have changed from ancient clay pots to modern glass bottles, barrels, and large plastic bladders used in shipping containers. The document also examines current closure methods for bottles sold to consumers, comparing natural and synthetic corks as well as plastic bottles as an alternative to glass.
The document summarizes the methods used to transport wine over long distances historically and currently. Historically, Greeks and Romans transported wine in amphorae and dolia over sea. Modern transportation methods include flexi tanks, bottles, and cardboard casks. Transporting has environmental impacts, and future challenges include reducing carbon emissions from shipping to address climate change.
The document summarizes the methods used to transport wine over long distances historically and currently. Historically, Greeks and Romans transported wine in amphorae, dolia, and barrels. Modern transportation methods include flexi tanks, bottles, and cardboard casks. Transporting with bottles is more expensive and has a larger carbon footprint than flexi tanks or casks. Looking ahead, reducing carbon emissions from transportation will be a key challenge for the wine industry due to climate change impacts.
The document discusses the history and evolution of refrigerators from their origins replacing ice boxes through modern times. Early refrigerators provided more efficient food preservation allowing food to stay fresh longer and enabling a wider variety of foods to be stored. Refrigerated transportation and the meat packing industry expanded production. The household refrigerator became widespread in the mid-20th century, no longer requiring ice delivery. Modern refrigerators use pumps and circulating gases for cooling until toxic gases were banned.
The evolution of refrigerators began in the 11th century with the use of ice houses for food storage. In the 18th century, William Cullen first demonstrated refrigeration and it became practical in 1834. In the 19th century, vapor compression refrigerators were developed and commercial refrigerators were sold. Refrigerated train cars helped transport dairy and seafood. In the 20th century, refrigerators were improved with new designs, features, and functions while reducing waste and food contamination for humans.
The cork oak tree is native to the Mediterranean and can live for over 200 years. It has been used for centuries for its bark, called cork, which is harvested every 9 years without harming the tree. The cork industry has advanced from manual harvesting to modern machines. Today cork is widely used in products like wine stoppers and insulation due to its sustainable and versatile properties.
Glassware refers to drink containers used in the foodservice industry. There are many types of glassware suited for different drinks like water glasses, wine glasses, and cocktail glasses. Glassware is made of glass, which has evolved significantly from early glass objects dating back to 800 BC. Modern glass production involves large furnaces and production lines. Glassware comes in various materials, shapes, sizes and styles to best suit different beverages. Proper glassware selection and care helps create a better dining experience.
Dionysus was the Greek god of wine and ritual madness. Winemaking has evolved significantly over time, from simply fermenting grapes in pits to modern technological advances like steel containers. The Romans played a pivotal role in spreading viticulture and wine consumption throughout their vast empire, establishing wine as an important part of daily life and trade. Preserving wine on long voyages involved techniques like using olive oil and tree resins to seal wine jars.
The history of glass dates back to 4000 BC, when early humans used natural obsidian to tip spears and man-made glass to coat stone beads. In the 1st century BC, glass blowing became common for making containers, which were colored due to impurities in materials. During the Roman Empire, glass-making skills spread across Europe but were closely guarded until the Empire's fall in 476 AD. Modern glass manufacturing techniques developed from the late 19th century onward through advances in technology. Today glass is widely used and recycled, and the industry produces millions of containers globally each day.
1) The shipping container was invented in 1956 by American Malcolm McLean to standardize cargo shipping. Previously, cargo was loaded and unloaded in wooden crates inefficiently.
2) Container ships carry all their load in standardized intermodal containers and now transport most ocean freight. The largest container ships can be nearly 400 meters long.
3) The largest container ports are in China and Asia, led by Shanghai and Singapore. The biggest shipping lines are European and Asian companies like Maersk and MSC.
Reefer ships are designed to transport perishable cargo at controlled temperatures. They have bulkheads and insulation dividing the hull into compartments to regulate temperature in each section. The largest reefer ship currently is a 9,600 TEU containership that can store 500,000 square meters of refrigerated goods. There are three main types of reefer ships: reefer cargo ships, reefer containerships, and fruit juice carriers. Reefer technology has evolved since the late 1800s to transport temperature-sensitive goods like meat, fish, fruits, and vegetables internationally by sea.
This presentation summarizes different types of food containers. It discusses glass, plastic, and metal containers. For each type, it describes the manufacturing process, materials used, advantages and disadvantages. Glass containers are made from sand through melting and forming. Plastics are commonly made from PETE, HDPE, PVC, and PP through extrusion blow molding. Metal cans are often made from aluminum through a process involving rolling sheets into cylinders. Each material has benefits like barrier properties but also challenges like weight and breakage. The presentation provides an overview of key container types used in food packaging.
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1. Technology Transfer
Changes in the materials
and containers used to store
and transport wine.
Kate Franklin WSC 5.05 2013
2. Evolution of wine storage
Animal skins
Earthenware – Amphorae
Barrels
Concrete and Steel
Glass
3. First wine and storage
6000+ BC
Wine produced as an accident
Used for medicinal purposes
Animal skins were thought to be used
because they were watertight, but couldn’t be
used as containers for transport
4. Earthenware – Amphorae
600BC
Egyptians, Greeks and Romans
Trade and selling spread the design to other
cultures
Shape of amphorae
– Provided easy transportation
– Pushed into soft ground during fermentation
6. Development of the amphorae
Glass grazing
Stamps of origin and winemaker
For transport, amphorae became too heavy
and were easily broke.
Leading to development of barrel
7. Wood – Barrel
100BC Gaul’s began using barrels for beer
Romans noticed this and adapted the vessel
for wine in Bordeaux
Design much like barrels today
Barrels were too big, wine stored in barrels
began to turn to vinegar
9. Glass bottles
Used previously for decanting, not for
storage and transportation until 17th
century
Sparkling wine made glass storage
necessary
Previous wood-burning furnaces were not
adequate to produce thick enough glass
10. Glass bottles - Stoppers
Corks used 1800-1900AD
Progression to aging wine from work by
Pasteur
Ground glass used to remove problem of
cork taint, hard to remove from bottle
11. Glass bottles - standard size
Prior to 17th
century, bottles weren't
standardized and were just a ‘breath’ of the
glass blower
During 17th
century, cylindrical shaped bottles
were found to be easier to store and kept the
cork wet
12. Glass bottles – standard size
1800’s industry standardized bottles –
dependent on region
Up until 1945, Burgundy and Champagne
came in 800 ml bottles.
1979 USA set requirement for 750ml bottles,
EU regulated to 750ml so winemakers could
ship to US
14. Present day storage
Stainless steel and concrete tanks
Different sized tanks for different winery
practices
Tank refrigeration
Barrels still used
15. Present day storage
Bottles shapes used today are still localized
– Bordeaux bottles: Short neck and high shoulder
– Burgundy bottles: Long neck with slanted
shoulder
– Champagne bottles: Thicker and fit into riddling
racks
– German Riesling bottles: Green tall slender
bottles
– Italian wine: Some have retained bulb shaped
bottles wrapped in straw
16. Shipping wine in containers
Bottled wine
– On pallets or loose stacked
– Refrigeration units
– 20 foot or 40 foot containers
– All organized with a Freight Forwarding
agency and insurance included
17. Long distance and Bulk transportation
High quality transport methods now available
Flexi tanks – up to 24,000L in a 20 foot
container
Pallecons – 1,000L
– Membranes are impermeable to gasses
ISO tanks
– Very heavy, used for domestic transportation
19. Bulk Transport – cheaper production
Ability for cheaper offshore bottling
Cheaper dry goods and bottling rates
Decrease in shipping of dry goods to New
Zealand for production, then shipped to
customer close to origin of dry goods
20. Future of wine storage
Consumers pushing for smaller format
bottles
– 375ml and 187ml becoming popular
Glass has many disadvantages
– Weight
– Energy required to produce
– Lack of recycling
21. Future of wine storage
Production of PET single serve plastic bottles
– Outdoor events and Festivals
– Trains and airlines
Tetra pack
– Lightweight
– Made from cardboard
Both have only a 12 month shelf life
22. Future of wine transport
Lighter packaging materials
Limiting use of excess materials
– Eradicating use of dividers
– Change in ‘bottle’ design to reduce ‘dead space’
– Loose stacked containers
Increase in offshore bottling
23. References
A short history of wine bottles. (2009, April 27). Retrieved from
http://salutwineco.wordpress.com/2009/04/27/historyofbottles/
Anthente. (2009). Flexitank overview. Retrieved from
http://www.anthente.com/products/flexitank.html
Bershad, K. (n.d.). A history of fine wine storage [Blog post]. Retrieved
from http://www.finewineconcierge.com/a-history-of-fine-wine-storage
Eastern Institute of Technology, (2009). History of wine and the vine.
Paper presented at lecture for WSC5.05, Introduction to Wine
Business, EIT.
Foulkes, C. (1994). Larousse encyclopedia of wine. Paris, France:
Larousse Kingfisher Chambers Inc.
The History of Wine Part III - Wine Storage – Barrels. (2009). Retrieved
from
http://www.snooth.com/articles/the-history-of-wine-part-ii-wine-storage-barrels/?
=1
Hoover container solutions. (2012) ISO tank containers. Retrieved from
http://www.hooversolutions.com/iso-containers.html
24. References
Jackson, R. S. (1994). Wine science: principles, practice, perception (2nd
ed.). London, England: Academic Press.
Lascabanes to Moissac. (2008, August 31). Retrieved from
http://beautywelove.wordpress.com/2008/08/31/lascabanes-to-
moissac/
Lo, C. (2013). The wine to bring to your next picnic. Retrieved from
http://www.goodhousekeeping.com/product-reviews/research-
institute/new-wine-trend-single-servings
Richards Packaging. (n.d.) Wine bottles. Retrieved from
http://www.richardsmemphis.com/winebottles.html
Schmitt, P. (2013, 16 July). Fetzer swamps stadia with single serve.
Retrieved fromhttp://www.thedrinksbusiness.com/2013/07/fetzer-
swamp-stadiums-with-single-serve/
Unwin, T. (1996). Wine and the vine. New York, NY: Routledge.
Weibe, R. (2013, March 25). Timeline of the ancient history of wine.
Retrieved from http://suite101.com/article/timeline-of-the-ancient-
history-of-wine-a327213
Editor's Notes
Materials used for wine storage have adapted tremendously over many years. As cultures learnt more about winemaking, they developed different methods of storage and transport which has led to the development of world trade. As trading became more popular, secure and practical storage of wine was needed for ease of transport, and more recently cost effective trading. Through the ages, the most common types of materials used for wine storage have been animal skins, clay pots knows as Amphorae, wooden barrels, concrete, steel and glass. As the quality of the wine produced began to increase, value of the product did also. People could not afford to loose wine due to broken storage vessels or risk of wine becoming oxidized because of poor sealing techniques.
The history of wine is understood to go back to the Stone Age around 6000 BC. Although there are not many archeological clues as to when the first wine was actually produced, it is understood that the first wine was probably produced as an accident. Grapes were more than likely left in storage and naturally began fermenting, creating wine (Weibe, 2013). Wine was originally used as a medicine, because of its antiseptic qualities and its ability to be added to water to kill the bacteria (Foulkes, 1994). The first extensively used storage container was probably made from animal skins (Jackson, 1994), although it is not known when these originated because of the degradation over time. The waterproof nature of animal skin would have worked well, however the amount of air that would be in contact with the wine would have caused it to go off very quickly, leading to the development of the clay amphorae.
Clay vessels were the popular choice for storing wine from the days of the Greeks thorough until the end of the Roman Empire. The design of the amphorae spread from culture to culture as trading between the Egyptians, Greeks and Romans grew. The amphorae is a type of clay pot, their shape allowed them to be tied onto ships using rope though the handles. This ensured the neck was up and so even if the twists of cloth or leather that was used to seal the amphorae didn’t leave it watertight, the wine wouldn’t spill out (Bershad, n.d.). The shape of the bottom of the vessel also allowed the pot to be pushed into the soft ground to cool down the contents.
When not being used in transport, the amphorae were placed in stands such as this so the vessel remained upright.
The interior of the amphorae were often covered with pine resin and put into a kiln at a temperature between 800 to 1000°C. This gave the amphorae’s a glass glazing which made them non porous (Jackson, 1994). The Egyptians were the first to stamp their amphorae's while the clay was still damp, leaving information about the place of origin and winemaker (Foulkes, 1994). This method became the first wine labels. Amphorae and earthenware were used for a considerable amount of time and enabled the first wine trade. Their heavy and fragile nature, as well as limited storage length (Unwin, 1996), lead to the development of the wooden barrel.
Sometime round 100BC the Gaul’s began using large wooden vessels for beer storage. This was adapted by the Romans as they realized that the barrels were more portable, lighter and stronger then their amphora's. Wine barrels were first used in the Bordeaux region where the Romans found better grape varietals which could withstand the weather (Bershad, n.d.). The cooper techniques and design of the barrel used today is very similar to that of the Romans. Oak was considered the best wood to use because of it allowed the wine to breathe (Jackson, 1994). Wooden barrels became the primary container for aging and transportation of wine until the 20th century, when glass began to replace barrels for transportation (Jackson, 1994). Oak barrels were still used in winemaking, but because of their size it was found that once a barrel had had its cap removed, the air was able to get in and the wine began to turn to vinegar. A smaller storage vessel was needed.
(The History of Wine Part III - Wine Storage – Barrels, 2009)
Glass vessels were first used by the Romans for decanting wine from amphorae’s to the table. It was not until the 17th century with the development of sparkling wines that coal-fueled furnaces replaced the previous wood-burning ones and made it possible to produce thicker glass which is needed to hold the pressure of a sparkling wine. (Jackson, 1994)
Corks were first used to seal the glass bottles from 1800-1900 AD. During this time, work by Pasteur illustrated the oxidation affects of wine exposed to air. He found that the small amount of oxygen which a wine carries in bottle, leads to important chemical reactions and maturation (Foulkes, 1994). The wine style changed with this as winemakers began to understand that they could mature wines in bottle and so wine drinking progressed from consuming young wines, to the ability to age wine. Stoppers were produced which were made of ground glass. This effectively removed the problem of cork taint, but they were very hard to remove without breaking the bottle (Eastern Institute of Technology, 2009).
Prior to the 17th century, glass blowing technique wasn’t very accurate and was generally just one breath of the glass blower, producing a bulb shaped bottle. This caused a dramatic range in glass sizes and so wasn’t accurate enough for selling quantities of wine. In the 17th century, sizes and shapes of glass were experimented on (Foulkes, 1994). It was found that the longer, flatter shape made the bottles easier to store on their side, which helped keep the cork wet leading to wine tasting better when it was stored for longer.
In the 1800’s the industry found ways of making standard sized bottles and regions began to settle on what they found to be the ideal bottle size. The maximum standard bottle size was around 800ml but in some areas magnums and larger format bottles did exist. Up until 1945, wines from Burgundy and Champagne came in 800ml bottles and other regions and countries used their own preferred bottle size. In 1979 the USA made a push for 750ml bottles to be the standard requirement. From this, the European Union adopted the idea that 750ml should become the world standard so all winemakers could ship to the US with ease (A short history of wine bottles, 2009).
Many different shapes and sizes of glass bottles have been used through the ages. During the late 17th century bottles of wine being transported from Persia to India were wrapped in straw and packed into a wooden box, possibly the first uses of a case as we know it today (Foulkes, 1994). (Richards Packaging, n.d.) (Lascabanes to Moissac, 2008)
Winemaking today is generally made on a much larger scale. This has lead to different materials such as stainless steel and concrete tanks being used to ferment and store wine until it is ready to go to bottle. Most wineries have a variety of different sized tanks. Vineyard lots are generally fermented individually in smaller tanks and larger tanks used for blending small batch components to produce one finished blend of wine. Temperature of tanks can be controlled by refrigeration plates either inside the tank, or incorporated into the wall of the tank. This generally has a glycol system attached, allowing the temperature of the wine to be controlled by an automated system. Oak barrels are still frequently used in winemaking. They are favorable to winemakers because of the characteristics they give to the wine and the ability to use them for storage for months at a time with minimal care.
“Today’s bottles are shaped logically and scientifically. Bordeaux bottles are shaped with a short neck and high shoulder to trap sediment during pouring and to allow long and stable stacking and storing. Burgundy bottles have a longer neck with a slanted shoulder. Champagne bottles are thicker and shaped to handle more pressure and to fit in special racks during the lengthy production processes.” “Green tall slender bottles were German Rieslings. Chianti retained the onion shaped bottle wrapped in straw.” (A short history of wine bottles, 2009).
Wine can now be transported anywhere around the world by airplane or ship, without any noticeable decrease in quality. With major advances in quality materials used to store and transport wine, world trade possibilities have arisen. Generally the wines are put in 6 or 12 bottle cardboard cartons and stacked on pallets which go into containers or the cases themselves are stacked into the container, known as ‘loose stacked’. Refrigeration units are used to control the temperature inside the container, especially if the container is going across the equator where the temperature can be about 52°C which would be detrimental to the quality of the wine. There are even companies called Freight Forwarders who will arrange all details of the journey, container packing and even insurance to insure your wine gets to its destination in top quality. A far advancement from transporting wine in amphorae’s tied onto a boat as was the norm back in 600BC.
Flexi tanks are used for bulk shipments of wine. Here up to 24,000 liters of wine is pumped into a 20 foot container. It is pumped into a type of large plastic bag, which is impermeable to gasses. Small versions of the flexi tank design are available, down to 1,000 liters. These are called pallecons and are small enough to fit on a standard pallet. The advancement in quality of these is so strong that wine can be transported half way around the world in flexitank with no change of analysis or taste. ISO tanks are also used, generally for domestic train and truck transportation because they are a lot heavier than flexi tanks and pallecons.
These advantages of bulk transportation techniques have lead to the possibility of cheaper offshore bottling. Bulk wine can be shipped to off-shore bottling plants, where dry goods and bottling rates are cheaper. This way, dry goods don’t have to be shipped to New Zealand to be used in bottling, then shipped to markets close to the origin of the dry goods. This cuts back on CO2 admissions and provides a better carbon footprint for the winery, let alone the reduction in cost.
There is currently a consumer driven push for wine to be produced in smaller sizes from the 750ml standard. Within a day of opening, a 750ml bottle of wine will have a noticeable decrease in quality (Jackson, 1994) and so small format bottles bring the convenience of one or two glasses of wine, without the extra volume that would push most people over the drink driving limit if consumed. The use of glass for storage and transportation also has some disadvantages. Glass tends to be quite heavy and fragile. Glass manufacture also requires a lot of energy with sand having to be heated to about 1500 °C in a kiln to produce glass. Recycling glass also has its downfalls. Glass has to be sorted into many different categories because of the multitude of different glass colours now available. For this reason most glass doesn’t actually get recycled and tends to end up in the landfill.
PET (polyethylene tetrephthalate) plastic bottles in single serve portions are becoming more and more popular for outdoor events. Historically, wine has been offered at these events but has had to be poured into plastic cups because of safety regulations with glass. This has lead to longer queuing times and a lot of wastage with spilt glasses (Schmitt, 2013). Trains and airports have taken on board the concept to enable customers to enjoy wine where previously wine hasn’t been on offer. Tetra packs have also been produced for wine storage. They are made from cardboard which takes considerably less energy to made and are much lighter than glass. The future of storage I believe will push toward smaller pack size than the current 750ml and a development of another medium which is chemically inert, light, durable and impermeable to gas will replace the current glass standard. (Lo, 2013)
In the future of wine transport, I think there will be a push for lighter packaging materials and to eradicate the use of unnecessary packaging. Dividers use wi;; be eradicated with a change in package design maybe leading to a more rectangular shape to lessen dead space in transportation. Pallets will no longer be necessary and containers will be hand stacked as the industry standard. I also believe there will be an increase in offshore bottling, especially for countries like New Zealand who are quite isolated but sell a considerable amount of their wine to markets in other continents, where contract bottling facilities are available.