Wine must be sieved

Journal of Archaeological Science, 2006

Wine has been considered to be mainly red in ancient Egypt linked with the blood of Osiris, the God of resurrection. No text that refers to white wines from the Dynastic Period (3150e332 BC) exists. The first white wine from ancient Egypt was made near Alexandria during the third century AD. To investigate the presence of white wine in ancient Egypt, dry residue samples from King Tutankhamun's amphorae are studied in this article using the LC/MS/MS method for wine markers. This investigation into the existence of white wines in Tutankhamun's tomb allows us to shed new light on the symbolism of white wine in ancient Egypt.

A study on the meaning and symbolism of wine in ancient civilizations as well as in scripture and Liturgy.

The following abstracts from the Journal de la Mere Oye are translations from the original into language more readily under stood by tho se well-ve r sed in" the art. Some reader s may have made an early encounter of these abstracts in the original form, but the scientific principles involved were probably not entirely elucidated.

ICON, 2020

Hypothetical observation of Wine use in Early Historical Sanghol 183-190 Ardhendu Ray NRrhlx<+ dh ikoZ rh iz frekvks a dk v/;;u 191&198 dkerk iz lkn oekZ ,oa cts 'k jkor

Archaeobotany in the archaeology of wine: current approaches and future possibilities, 2024

Interactions between archaeology and archaeobotany, chemistry and archaeometry have in recent years forged promising pathways to illuminate some of the remaining unresolved grey areas in the study of Roman viticulture and wine production. This chapter will focus on key topics for the study of vine-growing and winemaking: in particular, macro remains, ancient DNA, charcoal, pollen and phytoliths. We examine for each how appropriate methodologies or fi eld practices can signifi cantly advance our historical knowledge. This chapter is enhanced by close collaboration between the authors and archaeobotanists, as well as experts in chemistry and archaeometry, illuminating how a greater degree of communication and collaboration between archaeologists and scientists can improve the historical and archaeological reconstruction of ancient viticulture and winemaking. The discussion is restricted mainly to the western Mediterranean, with reference to northern Italy and the Valpolicella area, where a multidisciplinary project has since 2020 produced a wealth of data that is enriching our understanding of viticulture and wine production in Graeco-Roman antiquity.

Pre-proof version of: Smith Maguire, J. 2018. Wine, the authenticity taste regime and rendering craft. In E. Bell, G. Mangia, S. Taylor & M.L. Toraldo (Eds). The Organization of Craft Work: Identities, Meanings and Materialities, 60-78. London: Routledge. [ISBN: 978-1-138-63666-8]

Anatolian Wine in the Middle Bronze Age, WdO 48/2: 249-284, 2018

The Assyrian merchant records from Kültepe near Kayseri contain the first textual references to the production and trade in wine in Central Anatolia. Predictably, those records are mainly of a commercial nature and provide information about quantity, containers, and price. Sometimes , they also mention geographical origin and give occasional hints to the consumption and production of wine. References are scarce. Only 33 texts out of ca. 12,500 mention wine (see Appendix 1). Fortunately, the limited textual evidence can be connected to a broader material record that includes an excavated corpus of ceramic and metal containers for the storage and mixing, sieving and serving of drink, as well as an extensive pictorial record of cultic libation and drink. A growing archaeobotanical record adds new data on the oenology of the period. This article examines all four sets of evidence dating to the first half of the Middle Bronze Age. It begins with an analysis of the written sources and proceeds to integrate the archaeobotan-ical record, physical artifacts, and pictorial representations. Ethno graphic data is discussed as part of the final analysis to provide an interpretational framework for parts of the material. § 1 The textual record The common Assyrian dialectal form of the word for both grapes and wine is kerānum. The byform karānum is attested less often. The 33 records referring to wine correspond to roughly one quarter percent of a total currently available corpus of ca. 12,500 Old Assyrian texts. Twenty-six additional mentions of wine or grape occur in loan contracts in references to calendric time "qetip karānim" ("the picking of the grapes"). The Anatolian official title of "super-visor of grapes/wines" (rabi karānim) appears once, as does the "slithering wine snake" in the context of a magical text.1 We are grateful to R. C. Hunt, A. W. Lassen and M. Weeden for volunteering references and constructive input. We are grateful to F. Kulakoğlu for allowing us to use a number of images from Kulakoğlu and Kangal 2010 to illustrate the rich record of ceramic and metal vessels at Kültepe. 1 The term is constructed with ana, ina and urki (cf. Veenhof 2008: 239). For ana qatāp kerānim ("at the picking of the grapes"): Kt 92/k 1037. For ina qetip karānim ("by the picking of the grapes"): BIN 4, 186a/b; KTK 80. For ana qetip kerānim ("at the picking of the grapes"): AKT 1, 4; ICK 3, 31a/b; I 584; NBC 4004; Kt b/k 54b; Kt f/k 52; Kt k/k 59 (broken); Kt m/k 172. For ina qetip kerānim ("by the picking of the grapes"): AKT 9, 85; Kt k/k 34; Kt m/k 171; Kt z/t 14; Kt 83/k 282; Kt 87/k 272; Kt 87/k 336; Kt 91/k 128a/b; Kt 92/k 1041. For iqqitap kerānim ("by the picking of the grapes"): Kt 93/k 148. For urki qetip kerānim ("after the picking of the grapes"): Kt d/k 16a/b; Kt 87/k 104. For urki kerānim ("after the grapes"): Kt m/k 101; Kt m/k 174a/b. For ina warad kerānim ("by the descent of the grapes"): Kt d/k 8b. For rabi karānim ("chief of the wines/grape""): Kt 93/k 946. Mention of the "wine snake" (ṣerru kerānim, lit. "snake of the grapes") occurs in the birth incantation Kt 90 178, cf. Barjamovic 2015, text 1a.

Wine Economics and Policy

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Agriculture

Over the past few decades, there has been a notable paradigm shift worldwide, affecting people’s preferences and decisions regarding both food and beverage options. These factors have sparked a newfound fascination among winemakers, wine enthusiasts, and consumers alike, as they explore the notion of reconnecting with a bygone era and embracing a lifestyle reminiscent of the past. “Orange” wine, a product derived from white grapes, encapsulates the intriguing allure of ancient winemaking methods that trace their roots back to Georgia. The method enables an elevated presence of phenolic compounds, which can have a favorable influence on the sensory characteristics of the wines or their behavior during oxidative processes. Given the scarcity of widespread knowledge, this overview aims to provide a comprehensive understanding of the historical evolution of winemaking and its various transformations over the years. It delves into the intricacies of winemaking technology, particularly fo...