The wild grape has been there for millions of years, long before people arrived on the scene. Our forefathers and mothers drank it and kept the juice in clay jars. It was most likely by chance that they found wine: the juice in a discarded container had fermented… We first learned the principles of winemaking some 4000 years ago, and we began to domesticate the vine. Grapes for table. Although clusters of pulpy grapes are frequently represented in Roman Empire feast scenes, the selection of vine species with enormous and delicious fruit did not occur until the nineteenth century. This fruit will ultimately gain widespread acceptance and diversification in the twentieth century. Small wild grapes were cheerfully devoured by our hunter-gatherer forefathers (Vitis vinifera var. Sylvestris). This species had migrated to the west millions of years before Homo sapiens appeared on Earth, from its center of origin in Central Asia or Asia Minor. They took advantage of it by gathering massive amounts. What wasn't eaten right away was pressed, and the juice was stored in clay jars. Experts think that the discovery of the fermentation process that transforms grape juice into wine was the catalyst for domesticating the wild grape (about 6,000 years ago) and selecting kinds with bigger, sweeter fruits. This finding was made by serendipity, as well as the fact that the grape contains natural yeasts that aid in the fermenting process. Someone discovered a neglected jar in the corner of a cave somewhere between the Black Sea and the Persian Gulf one lovely morning and tasted the fermenting juice it contained. A juice that preserved well, tasted well, and had unique benefits. The positive word immediately spread, and it wasn't long until both the winemaking and viticulture processes were perfected. Vine culture has already been developed in the Tigris and Euphrates area 4000 years before our time. It had advanced to a high level of complexity in Mesopotamia, Syria, Phenicia, and the Egyptian delta a thousand years later. Many types were already available at the time, indicating a long period of evolution. Wine was a common drink among the Greeks of Homer's period; men, women, and children all drank it. The Romans, who were also big wine consumers and farmers, extended grape culture across the Empire. Fresh and dried table grapes were enjoyed by the Egyptians and Romans. We have been engaged in the development and selection of vine types for its production since the Renaissance. Regardless, this fruit would remain relatively uncommon in human diets until the start of the twentieth century. The necessity to develop new markets for viticultural goods is what will lead to their widespread public promotion. California is the world's greatest supplier of raisins, which are currently utilized in a variety of food preparations, including baking and pastry, as well as muesli and granola-type combinations.