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It is impossible to set a date as to the first time fermentation was performed It is possible however to guess and this guess is roughly 8000 years ago Wine has been written about for centuries in the Greek and Roman myths and scriptures The Greek god of wine Dionysius was in charge of the fermentation atop Mount Olympus The people of this time may not have known exactly what they were doing but it was a somewhat complicated procedure The crushing of grapes and the storing of their juices led to an amazing beverage that is still used in current society This process of fermentation was used throughout the time of early Christianity and other religions for purposes within sermons Throughout the Renaissance fermentation was used in the making of wine as well as bread not to mention new medical applications Fermented products were brought to America along with the new settlers With new government though America was put into a prohibition which did not last long Today fermentation processes are carried out nearly perfectly without too large of variations among the products Although fermentation has been known of for at least 8000 years in 1865 Louis Pasteur was the scientist who really discovered the process of fermentation At this time Pastuer was the Dean and professor of chemistry at the Faculty of Sciences in Lille France He was originally asked by a friend to investigate difficulties he was having manufacturing alcohol by the fermentation of beetroot Often instead of alcohol the fermentations were resulting in lactic acid At that time fermentation leading to the production of wine beer and vinegar was believed to be a simple and straightforward breakdown of sugar to the desired molecules It was believed that the chemical breakdown of sugar into alcohol during the fermentation of wine and beer was due to the presence of inherent unstabilizing vibrations Yeast cells were found in the fermenting vats of
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