terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Reconstructing ancient microbial fermentation genomes from the wine residues of Herod, Roman king of Judea

Reconstructing ancient microbial fermentation genomes from the wine residues of Herod, Roman king of Judea

Abstract

The fortress of the Herodium, built towards the end of the first century BCE/ante Cristo, on the orders of Herod the Great, Roman client king of Judea, attests the expansion of Roman influence in the eastern Mediterranean. During archaeological excavations of the Herodium in 2017[1], a winery was discovered on the ground floor of the palace, with an assortment of clay vessels in situ, including large dolia – clay fermentation vessels each capable of fermenting up to 300-400 L of wine. Thanks to the recent progresses in the field of paleogenomics[2], we could analyse the organic material consistent with grape pomace at the bottom of these vessels, by extracting and sequencing the DNA using shotgun metagenomics and targeted capture, aiming for enrichment of DNA from fermentation associated microbes. After controlling for environmental and modern contamination, we successfully reconstructed and analysed the high-quality metagenome-assembled genomes (MAGs) from a phylogenetic and functional perspective. The phylogenetic signal of these ancient fermentation bacteria confirmed both their ancient origin and their affiliation to bacteria associated with wine fermentation. Gene functional analysis of the reconstructed fermentation-associated MAGs revealed an assortment of genes typically expected in lactic acid bacteria involved in wine fermentation, as well as genes involved in the production of wine spoilage compounds, especially in species typically viewed today as less desirable bacteria. Overall, our analysis brings a new appreciation of winemaking in Roman Judea and enriches our understanding of Roman accounts of flavouring wine with different herbs and aromatics, which may have been performed in part to mask the off-flavour compounds produced by bacterial wine spoilage genes.

Acknowledgements:

Werner Siemens Foundation (PALEOBIOTECHNOLOGY, funding M.B. and C.W.) and Deutsche Forschungsgemeinschaft (Balance of the Microverse, EXC 2051 #390713860, funding M.B. and C.W.)

References:

  1. Porat, R., Kalman, Y., Chachy, R., terem, shulamit, Bar-Natan, R., Ecker, A., Ben-Gedalya, T., Drori, E., & Weiss, E. (2018). Herod’s Royal Winery and Wine Storage Facility in the Outer Structure of the Mountain Palace-Fortress at Herodium. Qadmoniot (156, 106–1)
  2. Orlando, L., Allaby, R., Skoglund, P., Der Sarkissian, C., Stockhammer, P. W., Ávila-Arcos, M. C., Fu, Q., Krause, J., Willerslev, E., Stone, A. C., & Warinner, C. (2021). Ancient DNA analysis. Nature Reviews Methods Primers, 1(1), 14, DOI 10.1038/s43586-020-00011-0

DOI:

Publication date: October 3, 2023

Issue: ICGWS 2023

Type: Article

Authors

Maxime Borry1,2, Tziona Ben Gedalya3, Herodion Expedition4, Alexander Herbig1, Christina Warinner1,5,6

1Max Planck Institute for Evolutionary Anthropology, Leipzig, Germany
2Leibniz Institute for Natural Product Research and Infection Biology, Hans Knöll Institute, Jena, Germany
3Eastern R&D Center, Ariel University, Ariel, Israel
4Hebrew University
5Faculty of Biological Sciences, Friedrich-Schiller University, Jena, Germany
6Department of Anthropology, Harvard University, Cambridge, MA, USA

Contact the author*

Keywords

roman, herod, judea, paleogenomics, metagenomics, genome, bacteria, ancient DNA

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

The use of plasma activated water in barrel disinfection: impact on oak wood composition

The use of barrels is a practice that improves the quality of wines. The porous structure of wood favors the accumulation of microorganisms that can deteriorate the quality of wines so that barrel cleaning and sanitizing treatments are essential. The burning of sulphur discs has been the most common practice in winemaking because ots biocide effect. Nevertheless, its effectiveness is still insufficient and it is harmful for human health.

Detoxification capacities of heavy metals and pesticides by yeasts 

Winegrowing is still characterized by the extensive use of chemical fertilizers and plant protection products, despite strong recommendations to limit these practices. A part of these xenobiotics and metals are then found in grape juice and wine, causing a major health concern, as well as negatively affecting the fermentation process. In recent years, there has been renewed interest in non-Saccharomyces yeasts. These species have a wide phenotypic diversity, which would be exploited to broaden the aromatic palette of wines.

Pre-breeding for developing heat stress resilient grape varieties to ensure yield 

Climate change has numerous detrimental consequences and creates new challenges for viticulture around the world. Transitory or constant high temperatures frequently associated with an excess of sunlight (UV) can cause a variety of physiological disorders, such as sunburn. Diverse environmental factors and the plant’s response mechanisms to stress determine the symptoms. Grapevine berry sunburn leads to a drastic reduction in yield, and may eventually decline berry quality. Consequently, this poses a significant risk to the winegrowers.

First results on the chemical composition of red wines from the pressing of marc

In the Bordeaux vineyards, press wine represents approximately 15% of the total volume of wine produced[1]. Valuing this large volume of wine is necessary from an economic point of view, but also because of their organoleptic contribution to the blend, and their contribution to the construction of wines for laying down. Therefore, this study was developed considering the lack of recent scientific knowledge on the composition of red press wines. The aim of this study is to establish an initial assessment of their chemical composition including aromatic compounds and a phenolic part.

Ability of lactic acid bacterial laccases to degrade biogenic amines and OTA in wine

Two of the most harmful microbial metabolites for human health that can be present in wines and either fermented or raw foods are biogenic amines (BA) and ochratoxine A (OTA). Winemakers are aware of the need to avoid their presence in wine by using different strategies, one of them is the use of enzymes. Some recombinant laccases have been characterized and revealed as potential tools to degrade these toxic compounds in wine[1], specifically biogenic amines[2].