Interdisciplinary study on pottery experimentally impregnated with wine (original) (raw)
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Interaction between Armenian clay-based ceramics and model wine during storage
OENO One
Wine made or stored in clayware ceramic pots attracts the attention of consumers, but this practice is less studied than when classic stainless steel tanks or wood barrels are used. It is known that wine can be influenced by the container in which it is aged. To analyse the influence of ceramics on the chemical composition of wine, Armenian clay-based ceramic tablets were immersed in model wine and aged from 1 hour up to 16 months at 25 °C in darkness. The concentrations of 26 elements (namely: Al, B, Ba, Be, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Li, Mg, Mn, Mo, Na, Ni, P, Pb, S, Sr, Ti, V, W and Zn) in 19 samples were determined by ICP-AES analysis. Proton time domain NMR relaxometry was used to characterise the iron redox processes that occurred in the model wine in contact with a ceramic. A fast increase in the pH of the model wine in contact with the bare ceramic tablet (from 2.35 to 5) was recorded in 4 days. The coating of the ceramic tablets with beeswax showed a significant effect ...
Interaction between armenian-clay-based ceramics and model wines
HAL (Le Centre pour la Communication Scientifique Directe), 2022
Clay-based ceramic vessels (jars, pyhtoi, etc.) for wine fermentation and aging processes have been used in several cultures for millennia. This know-how still in practice in several countries of the Armenian highland is gaining worldwide in curiosity, popularity, and interest. Ceramic pots are famous among traditional winemakers for their benefits such as temperature regulation, natural cooling system, favorable oxygen exchange, and impact on pH, which are different from those of stainless steel, wood barrels, or concrete. Despite a 5000-years-old history of the use of clay-ceramic vessels (amongst other in Armenia), there is only few scientific regard on the impact on wine quality. To approach this subject, it is necessary to recourse to many analytical techniques and we only report some results obtained by ICP-AES and proton NMR relaxometry on a model wine. ICP-AES is used to identify the migration of elements from the ceramic to the model wine. The results of the elemental analysis of the model wine in contact with ceramics over time, showed that a large number of elements, were transferred from the ceramic to the model wine with different migration behaviors. The noticeable amount of migrating iron attracted attention. NMR relaxometry is used to follow in situ, the migration of paramagnetic elements (like iron), reduction of iron, but also the consumption of dioxygen in the model wine in contact with the ceramic. It is also shown that coated ceramic (e. g. with beeswax; a traditional Armenian method) can drastically limit chemical exchange.
Journal of Archaeological …, 2012
The identification of the organic residues preserved in archaeological materials yields good insights into understanding food production, trade and consumption. Wine is one of the most important beverages produced, traded and consumed in the Mediterranean area. Consequently, it is important to identify its presence in ancient materials. Nevertheless, the identification of wine markers is still an object of discussion. We present here the results obtained from analysing different materials using gas chromatography/mass spectrometry (GC/MS), which allowed for the identification of tartaric acid and other markers of wine. The method was first tested on experimental and traditional materials that have been used until recently to store and/or produce wine and was then used for investigating archaeological materials. The experiments also involved the degradation of wine through cooking, drastic heating and burial for seven years. The results from the analysis of ceramic and plaster materials are discussed.
Organic residue analysis of experimental, medieval, and post-medieval glazed ceramics
Archaeological and Anthropological Sciences, 2015
Glazed ceramics have not typically been sampled for organic residue analysis because the glaze is not porous; therefore, it is commonly believed that these ceramics cannot absorb substances. Although this is partially true, the aim of this paper is to demonstrate that the glaze may exhibit imperfections due to the production process or the use of ceramics and that these imperfections allow the ceramic matrix to trap residues of the food contained in the vessels. The absorption of organic residues in glazed ceramics is demonstrated by analyses of modern vessels experimentally enriched with wine and vegetable oils (olive and lentisk oils) and archaeological vessels obtained from post-medieval Florence (Italy) and medieval Pla d'Almatà (Balaguer, Lleida, Spain). The analyses were conducted using gas chromatography-mass spectrometry following different extraction protocols aimed at identifying lipids and wine residues preserved in the ceramic vessels. Images of the glazed ceramic coating were recorded using an optical microscope and a scanning electron microscope to verify the presence of imperfections. In addition to providing information about the use of the studied vessels, the obtained results demonstrate how glazed ceramics can be studied to recover information regarding ceramic use and dietary practices in medieval and post-medieval periods when glazed wares were very common.
European Journal of Mass Spectrometry, 2015
The chemical analysis of tartaric acid (TA) and syringic acid (SA), as grape product markers in ancient ceramic vessels from the sites of Manduria and Torre di Satriano (southern Italy), was successfully performed. Firstly, the fragmentation behaviour of TA and SA as deprotonated molecules, [M-H]−, obtained by collision-induced dissociation, was investigated. Then, reversed-phase liquid chromatography (RPLC) with electrospray ionization (ESI) in negative ion mode, using a quadrupole linear ion trap in multiple reaction monitoring (MRM), was employed. A binary mobile phase composed of water–acetonitrile with 0.1% (v/v) acetic acid enabled the optimum ESI efficiency of SA, greatly improving its identification when it occurs in trace amounts. Chemical analysis of ancient pottery fragments is a valid method for establishing the existence of preserved organic residues, which is valuable new evidence for the culture and customs of ancient populations, in this case those of southern Italy....
European Journal of Mass Spectrometry, 2015
The chemical analysis of tartaric acid (TA) and syringic acid (SA), as grape product markers in ancient ceramic vessels from the sites of Manduria and Torre di Satriano (southern Italy), was successfully performed. Firstly, the fragmentation behaviour of TA and SA as deprotonated molecules, [M-H]−, obtained by collision-induced dissociation, was investigated. Then, reversed-phase liquid chromatography (RPLC) with electrospray ionization (ESI) in negative ion mode, using a quadrupole linear ion trap in multiple reaction monitoring (MRM), was employed. A binary mobile phase composed of water–acetonitrile with 0.1% (v/v) acetic acid enabled the optimum ESI efficiency of SA, greatly improving its identification when it occurs in trace amounts. Chemical analysis of ancient pottery fragments is a valid method for establishing the existence of preserved organic residues, which is valuable new evidence for the culture and customs of ancient populations, in this case those of southern Italy....
A miniaturized method for HPLC-MS/MS identification of wine markers in figured pottery
Journal of Cultural Heritage, 71, 2024
This study presents an innovative analytical approach specifically designed to identify wine markers in figured pottery, even in the absence of visible residues. While the analysis of organic residues in perfume containers, cooking pottery, transport vessels, and dinnerware has yielded significant insights into ancient practices, the application of such methodologies to figured vases—extensively utilized in ritual and banquet contexts across the Greek and Mediterranean worlds—has been less explored. This is due to their finer clay composition, shorter contact periods with contents, and post-excavation storage conditions, which make the identification and analysis of organic residues on these artifacts particularly challenging. This research aims to develop a new rapid, reproducible and efficient method for the identification of organic acids as wine markers in figured vases through HPLC-MS/MS. The procedure included a derivatization step and an extraction step, both designed based on green analytical chemistry principles. It employed ultrasound-assisted liquid extraction and dispersive liquid-liquid microextraction (dLLME). dLLME allowed to remove compounds that induce signal suppression, thereby minimizing the matrix effect. This method was applied to examine the potential presence of wine in figured vases (Attic black and red figure vases; Faliscans red figure and overpainted vases) discovered in the Ager Faliscus, validating the method on historical samples in the frame of the wide-scope project Imag-ORA (“Imag- ORA. Beyond Images in Context. A new interdisciplinary approach for the study of uses and functions of figured pottery in Preroman Italy. CUP F13C22001750001 (PI: Angela Pola). Funded by the European Union– NextGenerationEU– Missione 4 Istruzione e ricerca - Componente 2, Investimento 1.2 “Finanziamento di progetti presentati da giovani ricercatori").
Journal of Archaeological Method and Theory, 2019
Post-firing treatments, produced by the interaction of an organic material with the hot surface of a ceramic, are frequently described in ethnographic literature, but have rarely been identified in archaeological ceramic assemblages. In order to address this question, this paper describes a methodology that combines macro-and microscopic observation and molecular analysis. The study of experimental ceramic vessels provided diagnostic tools to identify the type of substances, their liquid or solid state, and their mode of application and attested that the post-firing treatments do not completely waterproof the ceramics. The difficulty to observe macro-and microscopic evidence of post-firing treatments when pots are fired in reducing atmosphere suggests that these processes are probably underestimated in archaeological assemblages. Furthermore, the identification of molecular thermal transformation markers, such as ketones, calls into question their classical interpretation as markers for the cooking of fatty content. This pioneering work highlights the complexity of studying post-firing treatments, which leave small traces that are easily missed or misinterpreted. In order to address this issue, we propose a multi-analytical approach, which can serve as a basis for future studies to explore the full diversity of post-firing treatments mentioned in ethnoarchaeological literature.
Mixed food dishes in Corded Ware ceramics. Botanical and chemical study of charred organic residues.
2014
Even though ceramic vessels are frequently discovered in archaeological excavations, much remains unclear about the actual daily use of ancient pottery. It is often assumed, without further presentation of evidence, that ceramic vessels were used for the preparation, storage or consumption of food. Since the 1980s renewed interest in the functional aspects of vessels has encouraged specialists from different fields to pay more attention to organic residues found in association with ceramics. It is extremely challenging to determine actual prehistoric vessel use, to find out what mixtures of edible materials people prepared in ceramics, what pots they used for what kind of foods, or whether they used the same pots for the same foods all the time. Recently, botanists and chemists have started to join forces in order to identifying remaining traces of the original vessel contents preserved after thousands of years of burial. It was exactly this kind of combined botanical and chemical organic residue analysis that was performed on Zeewijk ceramics in order to identify what foods or non-foods were prepared in the vessels found at this site. Each discipline used its own highly sensitive technique to identify informative characteristics in the remaining crusts. Archaeobotanical analysis combined with scanning electron microscopy (SEM) facilitated the study of anatomical features of very small fragments of plant tissues preserved in organic residues. Chemical analysis using direct temperature- resolved mass spectrometry (DTMS) enabled the identification of a wide range of chemical components (e.g. lipids, proteins, polysaccharides, plant waxes) in the residues. By combining the two disciplines it was possible to obtain an insight into the Neolithic food preparation methods practised at Zeewijk. Such a combined analysis had been successfully applied earlier to a number of pottery assemblages from various archaeological sites,298 including two other sites from the Single Grave Culture (Keinsmerbrug and Mienakker).299 The combined archaeobotanical and chemical approach aims to afford a more detailed insight into the practices of food preparation and cooking in the Single Grave Culture in general, and into the subsistence at Zeewijk in particular.
The organic residues in the material of a series of pottery vessels from a votive deposit (3rd − 2nd century BCE) in the excavations of the Etruscan city of Tarquinia (Italy) were analyzed by gas chromatographymass spectrometry (GC-MS). Long-chain (31, 33 and 35 carbon atoms) ketones were initially detected in the lipid extracts of all the ceramic samples examined, irrespectively of the characteristics of the vessels in terms of shape and texture and of the possibility they had been used for cooking, recognized in several studies as the main cause of the formation of these compounds. Considering that some cases have also been reported in the literature in which the presence of these ketones seemed unexpected for a given ceramic container, it was decided to examine the possible correlation of their occurrence, for the set of vessels examined in the present work, with the sampling mode used to obtain the ceramic powder before extraction with solvents for the recovery of the organic residue. It was thus possible to demonstrate that the use of a drill for sampling, a modality not unusual in this kind of study, can give rise to the formation of these compounds in an archaeological ceramic material in which fatty acids are absorbed, particularly if it contains calcium carbonate, as demonstrated by X-ray diffraction (XRD) analysis of the examined pottery fragments. A laboratory experiment based on a fragment of modern pottery in which palmitic and stearic acids were absorbed from a solution, and from which powder samples were then obtained both by drilling and by manual scraping of the pottery surface, allowed to validate the hypothesis above. It was therefore possible to highlight the importance of careful consideration also of the sampling phase in interpreting the results of the analysis of organic residues in archaeological pottery.