圣杯可能是用粘土制成的.
Gleb Zilberstein1, Svetlana Zilberstein1, Pier Giorgio Righetti2
1SpringStyle Tech Design Ltd, Rehovot, Israel.
Electrophoresis
|January 18, 2024
概括
研究人员使用专用磁盘在古代葡萄酒中鉴定了葡萄和酵母蛋白. 这一发现为古代酒提供了可靠的生物化学标记,超过了传统的有机酸分析.
科学领域:
- 考古化学 考古化学 考古化学
- 生物化学 生物化学
- 食品科学 食品科学 食品科学
背景情况:
- 古代葡萄酒生产场所需要可靠的方法来识别葡萄和葡萄酒残留物.
- 传统的标记物,如酸,由于非葡萄来源,可能是模两可的.
- 以色列拜占庭时代的Yavne葡萄酒厂为古代酒分析提供了一个独特的案例研究.
研究的目的:
- 在古代文物中识别葡萄和葡萄酒的特定生物化学蛋白质标记物.
- 建立蛋白质作为比小型有机酸更可靠的古代葡萄种植指标.
- 调查古代葡萄酒容器中令人愉快的香味的潜在来源.
主要方法:
- 使用带有离子交换器的乙烯乙酸乙烯 (EVA) 磁盘,捕获来自孔碎片的残余蛋白质.
- 质谱分析以识别和描述捕获的葡萄和酵母蛋白质.
- 数字建模以了解与酒精凝结相关的建筑特征.
主要成果:
- 从古老的葡萄酒中鉴定出四种特定的葡萄蛋白和三种酵母蛋白.
- 证明EVA磁盘有效地集中微量物种用于仪器分析.
- 关于"圣杯现象"的建议解释,涉及陶器中芳香化合物的缓慢释放.
结论:
- 蛋白质分析提供了一种可靠的方法来检测葡萄和葡萄酒残留物在考古学背景下.
- 这项研究增强了我们对古代酒实践和保存技术的理解.
- 葡萄酒厂的建筑特征可能是通过被动蒸发来设计酒精度的.
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