Vinum resinatum: Scientists and unintended consequences

Area of Science:

• Historical food science
• Ancient chemistry

Background:

• Winemaking has evolved significantly over millennia.
• Ancient winemakers used various substances (conditurae) to improve wine taste and preservation.
• Turpentine was among these additives, alongside seawater, lime, herbs, and spices.

Purpose of the Study:

• To investigate the possibility that turpentine's effect on urine scent was discovered through its use in ancient winemaking.
• To challenge the traditional assumption that this effect was solely noticed through medicinal applications.

Main Methods:

• Literature review on historical winemaking practices and the use of conditurae.
• Analysis of historical texts regarding the properties of turpentine.
• Biographical data compilation of relevant historical figures (pharmacists, chemists, physicians).

Main Results:

• Turpentine exposure, via oral, dermal, or respiratory routes, causes urine to emit a violet scent.
• The use of elaborate, multi-ingredient concoctions in antiquity made it difficult to attribute specific effects to individual components.
• Widespread use of turpentine in wine could have led to broader public observation of its effects on urine.

Conclusions:

• The historical use of turpentine in winemaking presents a plausible alternative explanation for the discovery of its characteristic effect on urine scent.
• This hypothesis suggests a wider population exposure than previously assumed through medicinal use alone.