Finding Beer in the Archaeological Record: A Case Study from Kissonerga-<i>Skalia</i>on Bronze Age Cyprus

Crewe, Lindy; Hill, Ian

doi:10.1179/0075891412z.0000000009

Cited by 17 publications

(13 citation statements)

References 33 publications

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“…[9][10][11] However, it is also driven by a unique universally shared cultural heritage, which has always aroused the curiosity of both scientists and non-scientists for this specific food product, "transformed to be consumed within a culturally constructed set of rules and beliefs, often in situations strongly associated with reinforcing social identity". 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.…”

Section: Introductionmentioning

confidence: 99%

Chemical messages from an ancient buried bottle: metabolomics for wine archeochemistry

et al. 2017

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Restoration works in the old Clunisian Saint-Vivant monastery in Burgundy revealed an unidentified wine bottle (SV1) dating between 1772 and 1860. Chemical evidence for SV1 origin and nature are presented here using non-targeted Fourier Transform Ion Cyclotron Resonance Mass Spectrometry and Nuclear Magnetic Resonance analyses. The SV1 chemical diversity was compared to red wines (Pinot Noir) from the Romanée Saint Vivant appellation and from six different vintages spanning from 1915 to 2009. The close metabolomic signature between SV1 and Romanée Saint Vivant wines spoke in favor of a filiation between these wines, in particular considering the Pinot noir grape variety. A further statistical comparison with up to 77 Pinot noir wines from Burgundy and vintages from nearly all the 20th century, confirmed that SV1 must have been made more than one hundred years ago. The increasing number of detected high masses and of nitrogen containing compounds with the ageing of the wine was in accordance with known ageing mechanisms. Besides, resveratrol was shown here to be preserved for more than one hundred years in wine. For the first time, the age of an old unknown wine along with its grape variety have been assessed through non-targeted metabolomic analyses.

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Section: Introductionmentioning

confidence: 99%

Chemical messages from an ancient buried bottle: metabolomics for wine archeochemistry

et al. 2017

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“…2 Abbreviations: ABV: alcohol by volume; N.D.: not determined. 3 The initial pH of the honey solution was 4.62, and that of the wort was 5.43. It is perhaps unsurprising that gut microbiota from the honey bee can metabolize honey, as this is a food source for A. mellifera itself.…”

Section: Yh178 and Yh179 Can Use Honey As A Carbon Source During Fermmentioning

confidence: 99%

“…2 Abbreviations: ABV: alcohol by volume; N.D.: not determined. 3 The initial pH of the honey solution was 4.62, and that of the wort was 5.43.…”

Section: Yh178 and Yh179 Can Use Honey As A Carbon Source During Fermmentioning

confidence: 99%

“…Mankind has been fermenting foods and beverages for thousands of years [1][2][3][4], which certainly predates our knowledge that yeasts were the microbial agents responsible for metabolizing sugar into alcohol. Honey, which is produced by honey bees such as Apis mellifera, is a natural source of abundant, readily fermentable sugar and has been found as an ingredient in some of the earliest known fermented beverages [2].…”

Section: Introductionmentioning

confidence: 99%

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Two Novel Strains of Torulaspora delbrueckii Isolated from the Honey Bee Microbiome and Their Use in Honey Fermentation

Barry

Metz

Hughey³

et al. 2018

Fermentation

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Yeasts are ubiquitous microbes found in virtually all environments. Many yeast species can ferment sugar into ethanol and CO 2 , and humans have taken advantage of these characteristics to produce fermented beverages for thousands of years. As a naturally abundant source of fermentable sugar, honey has had a central role in such fermentations since Neolithic times. However, as beverage fermentation has become industrialized, the processes have been streamlined, including the narrow and almost exclusive usage of yeasts in the genus Saccharomyces for fermentation. We set out to identify wild honey-or honey-bee-related yeasts that can be used in honey fermentation. Here, we isolated two strains of Torulaspora delbrueckii from the gut of a locally collected honey bee. Both strains were able to ferment honey sugar into mead but failed to metabolize more than a modest amount of wort sugar in trial beer fermentations. Further, the meads fermented by the T. delbrueckii strains displayed better sensory characteristics than mead fermented by a champagne yeast. The combination of T. delbrueckii and champagne yeast strains was also able to rapidly ferment honey at an industrial scale. Thus, wild yeasts represent a largely untapped reservoir for the introduction of desirable sensory characteristics in fermented beverages such as mead.

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“…It was occupied already in the Philia EC period, but grew rapidly in the MBA when burial evidence suggests a massive upsurge in population that could not have been achieved by natural increase alone (estimates of the MBA mortuary population range from 9000 to 20,000, see [76]) (pp. [152][153][154]. It is well-positioned to have served as a broker/trans-shipment point both on a north/south route through the Agirdha Pass and east/west along the Ovgos Valley, as well as an agricultural production centre and perhaps an organisational outpost.…”

Section: The Issue Of Centralitymentioning

confidence: 99%

Shifting Centres: Site Location and Resource Procurement on the North Coast of Cyprus over the Longue Durée of the Prehistoric Bronze Age

Webb

2018

Land

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This paper examines the relationship between site location, resource procurement, and political economy in the context of three localised centres of settlement-Vasilia, Vounous, and Lapithos-which succeeded each other in the narrow, naturally bounded north coastal strip of Cyprus during the approximately 750 years of the Early and Middle Bronze Age (ca. 2450-1700 BC). Cyprus is home to abundant copper sulphide ores and was linked to the international metal trade in the first phase of the Early Bronze Age and again in the Middle Bronze Age. In both cases, this was conducted largely, if not exclusively, via outlets on the north coast which lie close to the southern coast of Anatolia and contemporary shipping lanes but some 35-40 km distant from the nearest ore bodies in the foothills of the Troodos Mountains. Mechanisms which allowed north coast sites to overcome internal distance deterrents in order to exploit geostrategic advantages in relation to external trade include a favourable natural environment (rainfall, soils, and harbours), technological advantage, probably coercion (physical and ideological), and an ability to achieve high levels of centrality within communication and transport networks with fluctuating levels of integration and hierarchy.

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Finding Beer in the Archaeological Record: A Case Study from Kissonerga-Skaliaon Bronze Age Cyprus

Cited by 17 publications

References 33 publications

Chemical messages from an ancient buried bottle: metabolomics for wine archeochemistry

Chemical messages from an ancient buried bottle: metabolomics for wine archeochemistry

Two Novel Strains of Torulaspora delbrueckii Isolated from the Honey Bee Microbiome and Their Use in Honey Fermentation

Shifting Centres: Site Location and Resource Procurement on the North Coast of Cyprus over the Longue Durée of the Prehistoric Bronze Age

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