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…

Extreme vintages affect grape varieties differently: a case study from a cool climate wine region

Eger wine region is located on the northern border of grapevine cultivation zone. In the cool climate, terroir selection is one of the foundations of quality wine making. However, climate change will have a significant impact on these high value-added vineyards. This study presents a case study from 2021 and 2022 with the investigation of three grape varieties (Kadarka, Syrah, Furmint). The experiment was conducted in a steep-sloped vineyard (Nagy-Eged hill) with a southern exposure.

Potential of new genetic resources to improve drought adaptation of grapevine rootstocks

Grapevines are grown mainly as grafts worldwide, but the rootstocks most commonly used were selected between the late 19th and early 20th centuries and are based on reduced genetic diversity[1]. In the context of climate change, it is indeed urgent to diversify the range of rootstocks with genotypes much more adapted to drier environments, than the existing ones[2]. The aim of this study was to evaluate the potential of new genetic resources for grapevine rootstock breeding programs. For this purpose, 12 American and Asian wild Vitis species (3 to 5 accessions per species = 50 accessions) were evaluated for their rooting ability and drought response.

Acceptability of canned wines: effect of the level of involvement of consumers and type of wine

In recent years there has been a growing demand for alternative packaging designs in the food industry focused on diminishing the carbon footprint. Despite the environmental advantages of cans versus bottles, the traditional environment of wine has hindered the establishment of less contaminant containers. In this context, the objective of this study was to understand and generate knowledge about consumers´ perception of canned wines in comparison to bottled wines.

Water availability at budbreak time in vineyards that are deficitary irrigated during the summer: Effect on must volatile composition


In recent years, Mediterranean regions are being affected by marked climate changes, primarily characterized by reduced precipitation, greater concurrence of temperature extremes and drought during the growing season, and increased inter-annual variability in temperatures and rainfall. Generally, high-quality red wines need moderate water deficit. Hence, irrigation may be needed to avoid severe vine water stress occurring in some vintages and soils with low holding capacity. The aim of this work was to evaluate the effects of soil recharge irrigation in pre-sprouting and summer irrigation every week (30 % ETO) from the pea size state until the end of ripening (RP) compared to exclusively summer irrigation every week (R) in the same way that RP, on must volatile composition at harvest.

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].