I'll drink to that where we get behind the scenes of the beverage business.

I'm Levy Dalton.

I'm Erin Scala and here's our show today. Oh, There are many items used in winemaking and other beverage production methods that once served an immediate and specific purpose,

usually as preservatives.

Since the Industrial Revolution, many of these items are no longer needed, but we continue

to use them because we have become accustomed to the flavor these things

give to our beverages.

Let's take a look at a few of the things that once served as necessity, but now are used for flavor.

Brandy is a popular example. If we examine Port a little Brandy was once needed to preserve the wine from this

region as it journeyed in ships around the world. Today the preservation method has become a

winemaking style and is used all over the world. Another example of an

obsolete substance that is still used for flavor is resin. Once needed to get amforas of wine from point A to point B for In most modern Retsinas, winemakers will add resin to the fermenter for flavor,

instead of using it by need to coat the vessels that will hold the future wine.

Though Retsinas are still produced, they take up a small percentage of total wine production and are at the center

if heated debate for or against the style.

And similar in function to resin, V's wax was once used much like resin.

It helped to seal the inside of Anbores,

and it also helped to preserve the wine.

Not many producers use beeswax today in winemaking,

but you'll find a few people here and there that do.

Some use bees wax to line the clay fermenters that you find in Georgia, and others use it to seal

cork.

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