2013
DOI: 10.1073/pnas.1216126110
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Beginning of viniculture in France

Abstract: Chemical analyses of ancient organic compounds absorbed into the pottery fabrics of imported Etruscan amphoras ( ca. 500–475 B.C.) and into a limestone pressing platform ( ca. 425–400 B.C.) at the ancient coastal port site of Lattara in southern France provide the earliest biomolecular archaeological evidence for grape wine and viniculture from this country, which is crucial to the later history of wine in Europe and the rest of the world. The data support the hy… Show more

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Cited by 79 publications
(43 citation statements)
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“…12 This excitement is all the more pronounced that the wine in question is aged, precisely because of the messages it may hold from the time-supposedly far away-when it has been made. To that respect, archaeochemistry is becoming increasingly powerful for assessing time-related features such as the revealing of the beginning of winemaking through the analysis of traces of tartaric acid 13,14 or the long-lasting antioxidant properties of a 600-year old fermented fruit juice found in amphorae in the relict of a ship of the Sicilian coast. 15 By comparing the DNA sequences of modern Saccharomyces cerevisiae with those present in residue from ancient wine jars, DNA traceability indicates that this organism was probably responsible for wine fermentation by 3150 BC at least.…”
Section: Introductionmentioning
confidence: 99%
“…12 This excitement is all the more pronounced that the wine in question is aged, precisely because of the messages it may hold from the time-supposedly far away-when it has been made. To that respect, archaeochemistry is becoming increasingly powerful for assessing time-related features such as the revealing of the beginning of winemaking through the analysis of traces of tartaric acid 13,14 or the long-lasting antioxidant properties of a 600-year old fermented fruit juice found in amphorae in the relict of a ship of the Sicilian coast. 15 By comparing the DNA sequences of modern Saccharomyces cerevisiae with those present in residue from ancient wine jars, DNA traceability indicates that this organism was probably responsible for wine fermentation by 3150 BC at least.…”
Section: Introductionmentioning
confidence: 99%
“…Villard [26] finds a wider range of fine-ware ceramic vessels in Massalia than in indigenous settlements; it appears that ceramics at indigenous sites include only wine-related vessels to complement indigenous bowl forms, while in Massalia ceramics take on more numerous forms. Additionally, wine begins being produced locally in the littoral, such as at Massalia by Greeks [27]. After c. 525 B.C., local imports of Etruscan amphorae fell off sharply as Massalian-produced amphorae replaced them [27].…”
Section: Trade With Outsidersmentioning
confidence: 99%
“…Additionally, wine begins being produced locally in the littoral, such as at Massalia by Greeks [27]. After c. 525 B.C., local imports of Etruscan amphorae fell off sharply as Massalian-produced amphorae replaced them [27]. However, Villard also notes that the imported amphorae from Greece are much more abundant in Massalia than locally made amphorae, postulating that "imported wine was more or less consumed where it arrived, even while locally grown and produced wine was largely exported [locally] into the indigenous market" [26] (my translation).…”
Section: Trade With Outsidersmentioning
confidence: 99%
“…For our experimental methodology in running LC/MS/MS analyses, see McGovern et al [26]. Tartaric acid, malic acid, succinic acid, and citric acid in the sample extracts are identified by (a) correlating sample compounds with known standards at the experimentally determined chromatographic retention times and (b) comparing accurate mass measurements with theoretical exact masses for the organic acids.…”
Section: ) Orbitrap Lc/ms/ms Extractions and Analysesmentioning
confidence: 99%
“…3) GC-MS analyses, databases and searches: For our experimental methodology in running GC-MS analyses, see McGovern et al [25] and McGovern et al [26]. Compound identification was made by retention time and mass spectrum using NIST 05.…”
Section: ) Ft-ir Analyses Databases and Searchesmentioning
confidence: 99%