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…

Correlative study between degradation of rosé wine under accelerated conditions and under normal conditions

Several studies have tried to develop different methods to study the photodegradation of wine in an accelerated way, trying to elucidate the effect of light on the wine compounds[1]. In a previous study, our team developed a chamber that speeds up the photodegradation of rosé wine[2]. In the present work we have tried to establish a correlation between irradiation times in accelerated conditions and the natural exposure to the cycles of light that usually exist in markets or at home.

Read More

Investigation of cellulose nanofiber-based films used as a protective layer to reduce absorption of smoke phenols into wine grapes

Volatile phenols from wildfire smoke are absorbed by wine grapes, resulting in undesirable smoky and ashy sensory attributes in the affected wine.[1] Unfortunately the severity of wildfires is increasing, particularly when grapes are ripening on the vine. The unwanted flavors of the wine prompted a need for solutions to prevent the uptake of smoke compounds into wine grapes. Films using cellulose nanofibers as the coating forming matrix were developed as an innovative means to prevent smoke phenols from entering Pinot noir grapes. Different film formulations were tested by incorporating low methoxy pectin or chitosan.

Read More

New food trend ahead? Highlighting the nutritional benefits of grapevine leaves

The wine industry produces an enormous amount of waste every year. A wider inclusion of disregarded by-products in the human diet or its use as a source of bioactive compounds is a good strategy for reducing waste. It will not only introduce an added value to a waste product but also come upon the European Union and United Nations’ demands towards more sustainable agricultural approaches and circular economy.

Read More

Lipids at the crossroads of protection: lipid signalling in grapevine defence mechanisms

Understanding grapevine molecular processes and the underlying defence responses is vital for developing sustainable disease control strategies. Lipid signalling pathways, involving the synthesis and degradation of lipid molecules, have emerged as a key regulator in plant defence against pathogens. This study aims to elucidate the role of fatty acids and lipid signalling in grapevine’s defence response to P. viticola infection. The expression of lipid metabolism-related as well as lipid signalling genes was analysed, by qPCR, in three grapevine genotypes: Chardonnay (susceptible), Regent (tolerant) with Rpv3-1 resistance loci, and Sauvignac (resistant) harbouring a pyramid of Rpv12 and Rpv3-1 resistance loci.

Read More

Inert gases persistence in wine storage tank blanketing

It is common to find tanks in the winery with wine below their capacity due to wine transfers between tanks of different capacities or the interruption of operations for periods of a few days. This situation implies the existence of an ullage space in the tank with prolonged contact with the wine causing its absorption/oxidation. Oxygen uptake from the air headspace over the wine due to differences in the partial pressure of O2 can be rapid, up to 1.5 mL of O2 per liter of wine in one hour and 100 cm2 of surface area1 and up to saturation after 4 hours.

Read More