Archeological campaigns along the track of the Domitian road in Cuma resulted in the recovery of a large amount of potshards and crucible fragments (both open and closed forms), covered with residues of blue and green frits, respectively. Typological analysis of the crucibles combined with mineralogical and petrological analyses on the ceramic body and frit residues revealed that the forms are intimately related to the technological data. Newly formed calcium silicates indicate high firing treatments of crucibles during pigment making (not lower than 950°C). In particular, different working temperatures for the two types of crucibles have been estimated by the presence/absence of sodalite‐nosean feldspathoid. This mineral formed after the reaction of Si‐Al‐rich material (the sintered ceramic body) and alkalis transferred to ceramics via chemical diffusion during the pigment synthesis. Thus, the estimated working temperatures are higher for closed forms (>1100°C) and lower for the open ones (950–1050°C). This different thermal treatment perfectly fits with the temperatures of green and blue pigment synthesis; higher temperatures for green pigments allowed the formation of abundant Cu‐bearing glassy phase, whereas, blue pigment is prone to the formation and thermal stability of cuprorivaite crystals (950–1050°C). Moreover, the two frits showed similar recipes (quartz‐feldspar‐calcite‐rich sand) with the exception of more abundant Cu‐bearing colorant agent in blue hue and higher proportion of alkaline flux in green frit. The obtained data suggested that crucibles were a fundamental tool for pigment manufacturing, likely one of the best example of ancient technical ceramics, as they permitted controlling the temperatures along with the fuel and the treatment time. Combining analytical and archeological data, the production and the technology of the two colored compounds identified as Egyptian Blue and Green frits in ancient Cuma has been inferred. Finally, considering the Vitruvius excerpt that identified an Egyptian Blue production in Puteoli, the area of production can be widen up to the northern Phlegraean Fields, also including Cumae and Liternum.

No abstract

No abstract

No abstract

Industrial minerals, particularly bentonites, have long been used in treatments to improve the stability and shelf life of white wines. We evaluated a new combination of rocks and minerals, including steam-treated bentonites and natural zeolites (chabazite and phillipsite), to greatly reduce the risk of protein and tartaric instability of wines. Detailed mineralogical, chemical and electrokinetic studies of these materials were conducted using powder X-ray diffraction (PXRD), X-ray fluorescence (XRF), microporosimetry, BET surface-area analysis and zeta-potential measurements. Several model wine solutions containing Bovine Serum Albumin (BSA) were prepared to evaluate the oenological performance of the rock/mineral combinations. UV-VIS spectrophotometry and ion chromatography were used to evaluate the degree of wine stabilization from the protein and tartaric point of view. The experimental results showed that steam treatment modifies both the microporosity and external surface area of the bentonite. These changes in surface area, along with creation of hydrophobic surfaces, significantly modified the behaviour of the steam-treated bentonites, requiring an increase in the amount of material necessary to bring the protein content to required levels. An important benefit derived from the use of steam-treated bentonites is that the pre-mixing with water before addition to wine is not necessary, as the material is readily dispersed. Finally, the addition of natural zeolites effectively decreased the potassium content, thereby improving the tartaric stability of white wines. In addition, this procedure results in minimal waste, as the bentonite-zeolite mixture can be reused as soil amendments in agriculture