Wine History

Winehistory.com.au

Welcome to the Wine History website, managed by The Australian Wine Research Institute.

The purpose of this website is to act as a repository of historical and current information relating to innovations in grape and wine production.

The information on this site is accessible to everyone, and the copyright is maintained by The Australian Wine Research Institute on behalf of the Australian wine industry.

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Our intention is to manage a website which provides as complete and as accurate information as possible about innovations in grape and wine production. We intend for this information to be a valuable resource for wine professionals, academics, researchers and students. To ensure complete and accurate information is available from this website, we need knowledgeable individuals to add missing information, and we invite interested people to add information to this website. Information can be added to the website either by:

1. Applying for ‘editor’ access and then directly adding the information to the site; or
2. Forwarding brief text about the innovation to the website manager

Depending on the amount of quality information entered onto the site, The Australian Wine Research Institute may at some point consider publishing the information as a book, or in a series of articles. In the event a book or articles are published, all contributors to the site will be acknowledged. It is not the intention to use this information for commercial purposes.

Timeline

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Date or time period	Event
Pre-historic period	The history of winemaking parallels that of civilisation
6000 BC	Wine emerges with civilization from the East
5000 BC	Ancient winemaking spreads from Egypt and Phoenicia
5000 BC	Wine references in Egypt and Phoenicia
4500 BC	Wine produced in Greece, Crete and the far East
1500 BC	Wine first arrived in southern Europe and northern Africa
500 BC	Wine produced in India, China and most parts of Europe
200	Romans began with wood cooperage and the use of barrels
400	Progress in wine technology slowed down
1500	Introduction of vines and winemaking in the New World
1600s	Rapid increase in use of cork as a seal for wine bottles
1630s	First report of glass bottles for wine storage
1680	First microscopic observation of yeast cells
1700s	Appearance of vintage, age-worthy wines
1750s	First cork factory
1768	Hydrometer readings of sugar levels in wine
1769	First isolation of tartaric acid from grapes
1789	First demonstration that ethanol formed by the fermentation of sugar
1799	Grape sugar identified as glucose
1800s	Bordeaux mixture for downy control
1815	Quantification of sugar fermentation
1823	First measurement of alcohol
1824	First record of grape hybridisation
1824	First reference to oak chips
1847	First control measure for powdery mildew
1850s	Introduction of the first vine pruning system
1858	First observation of bacteria in wine
1860s	Application of sulfur dust to control fungal disease and outbreak of phylloxera
1862	Introduction of the process of pasteurisation
1864	First observation of reduction in wine acidity
1864	First proof that fermentation is carried out by living cells of yeast
1866	First recognition of importance of wine phenolics
1875	Accurate measurement of alcohol by ebulliometery
1875	Introduction of the concept of phylloxera-resistant rootstock
1878	Discovery of enzymes
1881	Acceptance grafting scions onto rootstocks
1888	Isolation of pure yeast cultures
1890	Inoculation of wine fermentation with pure yeast cultures
1890s	Grapevine breeding and emergence of French hybrids
1890s	In California, rootstocks were imported
1891	Bacteria identified as cause of malic acid conversion
1892	Ripper method developed for measuring SO2 in wine
1895	Tannin concentration in wine
1897	Discovery of the ‘fermentation enzyme’
1900	Inoculation of wine with malolactic bacteria
1901	Method development for measurements of wine composition
1910s	Flor yeast introduced
1911	Ratio of fruit weight to wood recognised as the key to vine productivity and fruit quality
1914	Vertical screw press patented
1920s	Centrifuge technology for clarifying juice and wine first used in Australia
1920s	Vine improvement programs
1927	SO2 analysis
1930s	Cold stabilisation of wine first applied
1930s	Importance of pH control in winemaking recognised
1930s	Introduction of grape yield forecasting
1930s	Pectolytic enzymes introduced
1930s	Vine breeding programs
1934	Bentonite for wine clarification
1935	Closterovirus recognized as the cause of leaf roll
1935	Elucidation of the life cycle of Saccharomyces cerevisiae yeast
1935	Yeast propagation introduced
1936	Soil-borne nematodes recognised as damaging pests of grapevines
1940s	Bench-grafting large-scale production of resistant rootstocks
1940s	Degree day index for regional climate classification
1940s	Diatomaceous earth filtration introduced
1940s	New disease control measures
1940s	Rootstock propagation in nurseries formalised
1940s	The use of refrigeration in fermentation
1942	Ethylene polymer cork-like product patented
1943	Control of bacterial spoilage of fortified wines by pH
1943	Discovery of Saccharomyces cerevisiae mating types and genetic crossing of yeast
1943	Problem of bacterial spoilage in fortified wine solved by Fornachon
1946	Heliothermic Index developed
1947	Vine prunings mainly ceased to be burnt in the vineyard
1948	First stainless steel grape receival area
1950s	Development of drip irrigation systems
1950s	Development of gas chromatography to allow study of aroma compounds
1950s	First attempts to mechanise grape harvesting
1950s	Grapevine fanleaf virus described
1950s	Improved filtration
1950s	Inert gas cover
1950s	Introduction of refrigeration allows production of high quality white wines in warmer climates
1950s	MLF observed in Australian wines
1950s	The release of nematode-resistant rootstocks
1950s	Tissue analysis for determination of nutrient status
1950s	Use of small oak barrels becomes prevalent in New World winemaking
1952	Introduction of non-sulfur powdery mildew control agents
1953	First major vineyard planted
1953	Postulation of the double helical structure of DNA
1953	Pressure fermentation tanks
1956	Bag-in-box idea for wine packaging patented
1957	First horizontal air bag press
1958	Establishment of Foundation Plant Material Service in California
1958	First clonal selection program initiated in Australia
1959	First automatic bottling line introduced
1960	Development of first membranes for reverse osmosis
1960	Introduction of balanced pruning
1960	The concept of a horizontal drum pressed was patented
1960s	Commercial use of growth regulators
1960s	Continuous improvement of refrigerated stainless steel fermentors
1960s	Development of high-level grafting techniques for top-working
1960s	Development of the first vertical stroke action mechanical harvesters
1960s	Elucidation of canopy management principles
1960s	Indicator vines used for indexing of grapevine viruses
1961	First continuous centrifuge
1961	Introduction of broad-spectrum fungicides for powdery mildew control
1962	First 'Potter' fermenters introduced
1962	First Botrytis sweet Semillon made
1962	Importation of vine cultivars
1962	Use of temperature controlled wine storage facility
1964	Further understanding of phenolic composition of grapes and wine
1964	Stainless steel fermenters introduced
1965	Application of bag-in-box packaging of wine
1965	Development of metal twist-off bottle closures
1965	Introduction of automated remuage for sparkling wine production
1965	Introduction of first commercial active dry wine yeast starter cultures
1966	Establishment of the complete genetic code
1966	First new varieties brought into South Australia
1966	New analytical method for the isolation of wine tannins
1967	First use of sprinklers for frost control
1967	Flow-tap for bag-in-box packaging patented
1968	The beginning of the development of salt-tolerant rootstocks
1969	Dried yeast introduced
1969	First machine harvester brought to Australia
1970s	Canopy management expanded across a range of climates
1970s	Drip irrigation widely adopted in Australia
1970s	Emergence of minimal pruning
1970s	Further improvements in mechanical harvesting technology
1970s	Importance of pH in red winemaking
1970s	Improvements in mechanical harvesting technology
1970s	Lyre trellis system developed
1970s	Selection and comparison of Vitis vinifera clones became standard practice in Australia
1970s	Stelvin sealed wines introduced into the Australian market
1970s	Understanding of fundamental grapevine biology improved
1972	Agglomerate corks
1972	Development of the Potter drainer and fermentor
1972	Import of first mechanical harvester in Australia and rapid uptake of mechanisation
1972	Rotary drum vacuum filter developed
1973	Introduction of new fungicides for disease control in vineyards
1973	Rotary fermentors developed
1973	Spread of grapevine yellows elucidated
1973	The first cloning experiments with recombinant DNA
1974	The potent flavour compound damascenone identified in grapes
1975	Flavour chemistry of Muscat varieties understood
1975	Mechanical pruning of grapevines
1975	Methoxypyrazines first identified in grapes
1976	The first use of NIR for alcohol measurements
1977	Chemical age index for wine published
1978	Continuous screw press patented
1978	First transformation of yeast with cloned DNA
1978	Infrared aerial photography used for phylloxera detection
1979	Link between H2S production and must nitrogen content revealed
1980	Climatic classifications published
1980	Foamed thermoplastic resin cork patented
1980s	A new biotype of phylloxera kills grafted vines
1980s	Development of regulated deficit irrigation strategies
1980s	Development of the Te-Kauwahata twin-tier and Scott-Henry training systems
1980s	First DNA techniques for reliable wine yeast strain identification
1980s	First hybrid rootstocks released
1980s	Further development of mechanical pruning systems
1980s	Interactive physiological effect of rootstocks on fruit composition
1980s	Mechanisation of leaf removal, shoot positioning and lifting of foliage wires
1980s	Minimal pruning shown to be valid in cool climates
1980s	Relationship between pH and SO2
1980s	Release of improved French hybrid varieties
1980s	Research on the effect of harvesters on the dispersal and spread of crawlers
1980s	Research on the effect of mechanised crop thinning, pruning and harvesting
1980s	Role of grape derived precursors in releasing monoterpenes recognised
1980s	Rootstock resistant to all phylloxera biotypes released
1980s	Screw cap wines largely removed from the Australian market
1981	Continuous starter culture production
1981	Patent for diaphragm press filed
1982	Cork taint
1983	First use of HCN as dormancy breaker for improved budburst
1984	Wine aroma wheel developed
1984	Yellow speckle viroid detected in grapevine
1985	A patent filed for the use of reverse osmosis for alcohol reduction
1988	Foundation of the Australian Vine Improvement Association
1988	Patent filed for Spinning Cone technology for alcohol removal and aroma capture
1990	Application of ethephon and paclobutralzol to inhibit vegetative growth
1990	First genetically engineered prototype wine yeast
1990s	Australian producers begin to return to the screw cap
1990s	Development of Partial Rootzone Drying (PRD) irrigation
1990s	Development of integrated mechanical pruning and harvesting systems
1990s	Development of mechanical shoot thinning machines
1990s	Development of more precise barrel prunning mechanical systems
1990s	Glycosidase enzymes for liberating bound flavour commercially applied
1990s	Introduction of precision agriculture through remote sensing technologies
1990s	New MLF cultures introduced
1990s	Recognition that numerous flavour compounds in wine derive from glycoside precursors
1990s	The Smart-Dyson system for control of bunch exposure developed
1990s	The release broad-spectrum strobilurin fungicides
1991	Development micro-oxygenation technology
1992	Biologically-effective day degrees adjusted for latitude and daily temperature range
1992	New hybrid wine yeast strains developed and commercialised
1993	Commercialisation of the first freeze-dried cultures of malolactic
1993	DNA fingerprinting used for grape variety identification
1994	Patent filed for a reverse osmosis process to remove unwanted substances
1995	Flavour precursor G-G assay developed
1996	Characterisation of the malolactic enzyme system
1996	Genetic bluepint of first Saccharomyces cerevisiae revealed
1996	Method for measuring grape colour developed
1997	First systematic review of stuck fermentation
1998	Amino acid precursors in grapes release potent thiol compounds
1999	Benchmark trial of different bottle closures
2000	Clare Valley producers bottle 2000 vintage Riesling under screw cap
2000	First application of consumer acceptance testing in wine research
2000s	Approaches to minimise risks of spoilage by Brettanomyces
2000s	Better understanding of the relationship between tannin and quality
2000s	Commercialisation of a flavour-enhancing mixture of three wine yeasts
2000s	Commercialisation of a wine yeast for the reduction of ethyl carbamate formation
2000s	Commercialisation of wine yeasts for the reduction of H2S
2000s	Commercialisation of malolactic wine yeast
2000s	Commercialisation of new interspecific yeast strains
2000s	Construction of a wine yeast deletion library
2000s	Detection of compounds in smoke affected grapes & wine
2000s	Development of flavour-enhancing wine yeast prototypes
2000s	Development of in-bottle measurement of oxygen
2000s	Development of low-alcohol wine yeast prototypes
2000s	Discovery of thiols in fruity white wines
2000s	Elucidation of relationship between anthocyanin degradation and berry temperature
2000s	Flavour scalping by some bottle closures
2000s	Links between composition and perceived coarseness in white wines explored
2000s	Malolactic bacteria found to increase oakiness in wine
2000s	Nitrogen management in vineyards and winery for optimal wine quality
2000s	Precision agriculture and remote sensing
2000s	Rapid spectral methods developed to analyse anthocyanins and predict tannin
2000s	Salt-tolerant rootstocks released
2000s	The use of oak chips permitted in the EU
2000s	Tools with which to manage environmental conditions
2000s	Varietal differentiation of grape juices by protein fingerprinting
2005	Development of a simple tannin assay
2005	Genetic blueprint of the first malolactic bacterial strain revealed
2007	Discovery of rotundone in peppery Shiraz
2007	Genetic blueprint of the first grapevine variety revealed
2008	Elucidation of relationship between berry and wine quality
2008	Genetic blueprint of the first wine yeast strain revealed
2009	Chemical characterisation of wild ferment wines
2009	Crystal structure for grape haze-forming protein solved
2009	Discovery of cineole as the cause of minty eucalypt character in red wine
2009	Expanded consumer preferences studies in emerging markets
2009	First commercialisation of a true Saccharomyces bayanus yeast for enhancing wine flavour
2009	Genome sequencing and comparisons among grape varieties and clones
2009	Genome sequencing and comparisons among malolactic bacteria
2009	Genome sequencing and comparisons among wine yeasts
Beyond 2010	Automated expert systems
Beyond 2010	Bio-pesticides
Beyond 2010	Continuous systems
Beyond 2010	Genetically improved bacteria, yeasts and grapevines
Beyond 2010	Heat-proof management systems
Beyond 2010	Native plants as cover crops
Beyond 2010	Objective quality measures
Beyond 2010	Objective definitions of wine styles
Beyond 2010	Predictive Biology
Beyond 2010	Real-time yield estimations
Beyond 2010	Real-time, automated irrigation systems
Beyond 2010	Robotic pruners and other devices
Beyond 2010	Selective mechanical harvesters
Beyond 2010	Synthetic Biology
Beyond 2010	‘Omics, bioinformatics and Computational and Systems Biology