Physicists (and other scientists) in the history of wine

The oldest archaeological and chemical proof of wine from intentionally fermented vitis vinifera grapes was found south of the Caucasus mountains. It is dated circa 8,000 years BP. This is long before writing (c. 5,300 years BP) and experimental science (say, Galileo, c. 450 years BP). The history of wine is closely related to the history of western civilization: wine was a very important component of ancient (and modern) religions, medicine, and commerce, as well as a safe beverage and important source of calories. Over the millennia, the art of winemaking has improved from trial-and-error experimentation and, later, systematic scientific studies. The understanding of alcoholic fermentation has involved numerous famous scientists and culminated in a Nobel Prize in Chemistry. Wine has been used to mark momentous events such as the beginning of the nuclear age, and less momentous ones such as the drawing of an ant. Science has been critical to the systematic production of long-lived, high-quality wines. As global warming threatens wine production in many places, genetic studies produce clones with increased resistance to droughts, temperature fluctuations, and other threats. This talk will begin with an overview of the history of wine and then illustrate the contributions of science to wine, and of wine to science with a few examples.