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Holy Grail possibly made from clay.

Gleb Zilberstein1, Svetlana Zilberstein1, Pier Giorgio Righetti2

  • 1SpringStyle Tech Design Ltd, Rehovot, Israel.

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|January 18, 2024
PubMed
Summary
This summary is machine-generated.

Researchers identified grape and yeast proteins in ancient wine jars using specialized disks. This discovery offers reliable biochemical markers for ancient winemaking, surpassing traditional organic acid analysis.

Keywords:
EVA technologyextractionproteins

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Area of Science:

  • Archaeochemistry
  • Biochemistry
  • Food Science

Background:

  • Ancient wine production sites require reliable methods for identifying grape and wine residues.
  • Traditional markers like tartaric acid can be ambiguous due to non-grape sources.
  • The Byzantine-era Yavne winery in Israel offers a unique case study for ancient winemaking analysis.

Purpose of the Study:

  • To identify specific biochemical protein markers for grapes and wine in ancient artifacts.
  • To establish proteins as more reliable indicators of ancient viticulture than small organic acids.
  • To investigate the potential origins of pleasant aromas in ancient wine vessels.

Main Methods:

  • Application of ethylene vinyl acetate (EVA) diskettes with ion exchangers to capture residual proteins from amphorae shards.
  • Mass spectrometry analysis to identify and characterize the captured grape and yeast proteins.
  • Digital modeling to understand architectural features related to alcohol condensation.

Main Results:

  • Identification of four specific grape proteins and three yeast proteins from ancient wine jars.
  • Demonstration that EVA diskettes effectively concentrate trace species for instrumental analysis.
  • Proposed explanation for the 'Holy Grail phenomenon' involving the slow release of aromatic compounds from pottery.

Conclusions:

  • Protein analysis provides a robust method for detecting grape and wine residues in archaeological contexts.
  • The study enhances our understanding of ancient winemaking practices and preservation techniques.
  • Architectural features in wineries may have been designed for alcohol concentration via passive evaporation.