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Title: A Response to Léa Drieu et al., 2020, "Is It Possible to Identify Ancient Wine Production Using Biomolecular Approaches?" (STAR: Science & Technology of Archaeological Research, DOI:10.1080/20548923.2020.1738728)
Author: McGovern, Patrick E.
Callahan, Michael P.
Hall, Gretchen R.
Petersen, W. Christian
Cavalieri, Duccio
Hartl, Daniel L.
Jáuregui Pallarés, Olga
Lamuela Raventós, Rosa Ma.
Keywords: Vi
Àcid tàrtric
Marcadors bioquímics
Tartaric acid
Biochemical markers
Issue Date: 11-May-2021
Publisher: Routledge
Abstract: Comparable to Drieu et al.'s viewpoint, we argue that it is possible to identify ancient Eurasian grape wine by current biomolecular methods, but only in conjunction with the relevant archaeological, archaeobotanical, and other natural and social scientific data. Additionally, we advocate an inductive-deductive working hypothesis model, which is appropriate for the 'historical science' of archaeology. We focus on two key deficiencies of Drieu et al.'s argumentation: (1) the assumption that Guasch-Jané et al. (2004) extracted their ancient samples with potassium hydroxide before testing for tartaric acid/tartrate, and (2) the supposition that 5000-year-old yeast DNA would not be preserved in the hot climate of Egypt but rather represents modern contamination.
Note: Reproducció del document publicat a:
It is part of: STAR Science and Technology of Archaeological Research, 2021, vol. 7, num. 1, p. 43-48
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ISSN: 2054-8923
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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