After a few days with fermentation setting in, juice at the bottom of any container would begin producing low-alcohol wine.
The origins of wine predate written records, and modern archaeology is still uncertain about the details of the first cultivation of wild grapevines.
It has been hypothesized that early humans climbed trees to pick berries, liked their sugary flavor, and then begun collecting them.
Shedeh, the most precious drink in ancient Egypt, is now known to have been a red wine and not fermented from pomegranates as previously thought.
Plutarch's Moralia relates that, prior to Psammetichus I, the pharaohs did not drink wine nor offer it to the gods "thinking it to be the blood of those who had once battled against the gods and from whom, when they had fallen and had become commingled with the earth, they believed vines to have sprung".
Greek mythology placed the childhood of Dionysus and his discovery of viticulture at the fictional and variably located Mount Nysa but had him teach the practice to the peoples of central Anatolia.
Because of this, he was rewarded to become a god of wine.
Wine production and consumption increased, burgeoning from the 15th century onwards as part of European expansion.
Despite the devastating 1887 phylloxera louse infestation, modern science and technology adapted and industrial wine production and wine consumption now occur throughout the world.
Domesticated grapes were abundant in the Near East from the beginning of the early Bronze Age, starting in 3200 BC.
There is also increasingly abundant evidence for winemaking in Sumer and Egypt in the 3rd millennium BC.
After drinking the fermented wine, she found her spirits lifted.