[ca] Aquesta tesi tracta de la història i la cultura del vi a Catalunya i també de les varietats de cep principals que hem considerat autòctones o tradicionals. S'ha calculat que el vi a Catalunya pot tenir una antiguitat aproximada de 2700 anys. A partir d'aquesta data no s'ha deixat de cultivar la vinya i de consumir vi. En les diferents etapes d ela nostra història el vi ha passat a ser la beguda principal, un remei, i un aliment. Tots aquests conceptes han anat variant a través del temps i, de manera especial, a partir de la segona meitat del segle XX. També s'ha comprovat que actualment el primer lloc que es considera de producció de vi es troba a Areni, a Armènia, i data de fa 6100 anys. Des d'allí es va estendre per Orient i la Mediterrània oriental, a través dels fenicis, primer, i dels grecs, posteriorment, va arribar el vi a la península Ibèrica. Encara que els grans difusors serien els romans, amb la invasió musulmana hi haurà en diversos períodes restriccions pel seu consum, el qual es recuperarà als territoris que novament van ser ocupats pels cristians. A llarg dels segles el vi s'ha begut de formes diferents: amb aigua, barrejat amb pebre, "el piment", possiblement originari de l'àrea catalano-occitana, l'aiguardent, el cava, o formes d'elaboració molt dolces com el muscat o la malvasia, i també s'ha usat a la cuina com a ingredient. S'ha estudiat com a la Mediterrània occidental, fins a finals de l'edat mitjana, hi va haver quatre tipus de vi blanc dolç que la noblesa i les monarquies, principalment, consumien: el moscatell, la malvasia, el vi grec i la vernaccia. Inicialment procedent d'Orient i van ser la base d'un gran comerç, que lideraven Venècia, Gènova i Nàpols. A finals de l'edat mitjana es comença a trobar documentació de noves varietats locals, moltes de les quals han arribat fins avui, com el montonach, que serà després la parellada, la carinyena, el monastrell, xarel.lo, garnatxa negra, aquesta com a varietat diferent de la vernaccia, i trobat. Finalment, durant el segle XIX va aparèixer la resta de les varietats que s'han estudiat en aquest treball. Com a conseqüència de la fil.loxera, es va produir una selecció, quedant únicament les varietats que van ser considerades més interessants i que són les varietats actuals en el territori català. A la segona meitat del segle XX es produir un canvi molt important en la forma de consum, que va ser abandonar el vi a doll per passar al vi embotellat. El vi va deixar de ser una beguda per fer passar la set a un producte de cultura, a la vegada que el seu consum va ser qüestionat i se li buscaven efectes nocius per la salut i, de manera especial, sobre la conducció de vehicles, fet pel que se n'ha limitat el seu consum, al mateix temps que s'ha originat una sèrie d'estudis mèdics que demostren que un consum moderat aporta efectes beneficiosos contra diverses malalties. Aquesta tesi vol donar a conèixer el fons cultural i històric del vi a Catalunya i de les principals varietats de cep autòctones i tradicionals, construint una aportació que també pugui ser útil pels productors de vi i pels consumidors.

[en] This thesis is about the history and culture of wine in Catalonia and also about the history of the main varieties of grapes that we considered autochthonous or traditional. It has been reckoned that the wine in Catalonia may have an approximate antiquity of 2700 years. From this date on, the cultivation of the vineyard and the consumption of wine have not stopped. In the various periods of our history wine has been the main beverage, a remedy and a foodstuff. All these concepts have varied through time and, specially, from the second half of the twentieth century. It has also been proved that currently the place first considered of wine production is placed in Areni in Armenia and dates back to 6100 years. It spread from there around the East and the Eastern Mediterranean, first by means of the Phoenicians and then by means of the Greeks, the wine arrived to the Iberian Peninsula. Even though the Romans were the main transmitters, with the Muslim invasion there were various periods in which its consumption was restricted. It was recovered in the territories which were again occupied by Christians. Throughout the centuries, the wine has been drunk in various ways: with water, mixed with pepper, the "piment", probably originated in the Occitanian-Catalan area, the aqua vitae, the sparkling wine, or really sweet ways of production like the Muscat or the Malvasia, and it has also been used as an ingredient in the kitchen. It has been studied how, in the Western Mediterranean until the end of the Middle Ages, there were four types of sweet white wine that were mainly consumed by nobility and monarchy: the Muscatel, the Malvasia, the Greek wine and the Vernaccia. They initially came from the East and were the basis of a large trade lead by Venice, Genoa and Naples. At the end of the Middle Ages there starts to be documentation about new local varieties, many of which have arrived to nowadays, such as the Montonach, which will later be the Parellada, the Carinyena, the Monastrell or the Picapoll Negre. During the Modern Age the first documentation about Macabeo, Xarello, Red Grenache, this one as a different variety from Vernaccia, and Trobat appeared. Finally, during the nineteenth century the rest of varieties studied in this work appeared. As a consequence of the phylloxera, there was a selection after which only the varieties considered the most interesting stayed. Those are the varieties that exist nowadays in the Catalan territory. On the second half of the twentieth century, there was a huge change in the way of consumption, which consisted on leaving the wine in bulk and starting to bottle it. The wine stopped being a beverage to stop the thirst and started being a culture product. At the same time, its consumption was questioned and harmful effects for health and, specially, for the drive of vehicles, started to be looked for on it. Therefore its consumption has been limited while, at the same time, a number of medical studies proving that a moderate consumption brings beneficial effects against various diseases have appeared. This thesis wishes to make the cultural and historical background of the wine in Catalonia and of the main autochthonous and traditional varieties of grapes, and to make a contribution which can also be useful for the wine producers and consumers.