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Raïm, vins i residus arqueològics

RESIDUS ARQUEOLÒGICS

L’anàlisi químic en residus d’aliments és un tema apassionant que permet certificar informació sobre el seu origen, tipus, elaboracions, etc., i d’aquesta manera complementar la informació obtinguda per arqueòlegs i historiadors.

El nostre grup, fins ara, ha realitzat diverses investigacions per determinar biomarcadors arqueològics.

En el residu d’un vas de ceràmica del Neolític, trobat a “la cova d’en Pardo” (Planes, Alacant) es va identificar la presència de beta-cedrè. Aquest compost és un sesquiterpè present en algunes plantes (escorça de cedre, ginebre, etc.), entre elles les herbes o el farratge que consumeixen vaques, ovelles, etc., i els components de les quals es transfereixen a la llet d’aquests animals.

En el camp arqueoenològic hem dut a terme una investigació en residus d’àmfores de vi de l’Imperi egipci i romà i de les formes d’elaboració a les antigues civilitzacions, projecte finançat pel grup Codorniu i la Fundació per a la Cultura del Vi. La investigació en àmfores de l’Antic Egipte s’ha realitzat en mostres del Museu Britànic de Londres i el Museu Egipci de El Caire. En els residus de vi s’hi ha confirmat la presència d¡àcid tartàric i àcid siríngic. El primer és un compost característic del raïm i els seus derivats, com el most; mentre que l’àcid siríngic és el producte resultant de la hidròlisi de la malvidina, un pigment vermell-violeta característic del vi negre.

Posteriorment hem tingut la oportunitat d’analitzar els compostos polifenòlics d’un vi del segle XVIII, trobat a les costes de Bèlgica.

PUBLICACIONS DEL GRUP:

  • Estruch R, Lamuela-Raventós RM. What should we advise about alcohol consumption: reply letter by R. Estruch. Intern Emerg Med. 2011;6(1):91-92.
  • Estruch R, Sacanella E, Mota F, Chiva-Blanch G, Antúneza E, Casals E, Deulofeu R, Rotilio D, Andres-Lacueva C, Lamuela-Raventos RM, de Gaetano G, Urbano-Marquez A. Moderate consumption of red wine, but not gin, decreases erythrocyte superoxide dismutase activity: A randomised cross-over trial. Nutr Metab Cardiovasc Dis. 2011;21(1):46-53.
  • Estruch R, Lamuela-Raventós RM. Alcohol, wine and cardiovascular disease, two sides of the same coin. Intern Emerg Med. 2010;5(4):277-9.
  • Boselli E, Di Lecce G, Alberti F, Frega NG. Nitrogen gas affects the quality and the phenolic profile of must obtained from vacuum-pressed whitegrapes. Food Science and Technology. 2010;43(10):1494-50.
  • Boselli E, Bendia E, Di Lecce G, Benedetti A, Frega NG. Ethyl caffeate from Verdicchio wine: Chromatographic purification and in vivo evaluation of its antifibrotic activity Journal of Separation Science. 2009;32(21):3585-90.
  • Darias-Martin JJ, Andrés-Lacueva C, Díaz-Romero C, Lamuela-Raventós RM. Phenolic profile in varietal white wines made in the Canary Islands. Eur Food Res Tech. 2008;226(4):871-6.
  • Sacanella E, Vázquez-Agell M, Mena MP, Antúnez E, Fernández-Solá J, Nicolás JM, Lamuela-Raventós RM, Ros E, Estruch R. Down-regulation of adhesion molecules and other inflammatory biomarkers after moderate wine consumption in healthy women: a randomized trial. Am J Clin Nutr. 2007;86(5):1463-9.
  • Vázquez-Agell M, Sacanella E, Tobias E, Monagas M, Antúnez E, Zamora-Ros R, Andrés-Lacueva C, Lamuela-Raventós RM, Fernández-Solá J, Nicolás JM, Estruch R. Inflammatory markers of atherosclerosis are decreased after moderate consumption of cava (sparkling wine) in men with low cardiovascular risk. J Nutr. 2007;137(10):2279-84.
  • Blanco-Colio LM, Muñoz-García B, Martín-Ventura JL, Alvarez-Sala LA, Castilla M, Bustamante A, Lamuela-Raventós RM, Gómez-Gerique J, Fernández-Cruz A, Millán J, Egido J. Ethanol beverages containing polyphenols decrease nuclear factor kappa-B activation in mononuclear cells and circulating MCP-1 concentrations in healthy volunteers during a fat-enriched diet. Atherosclerosis. 2007;192(2):335-41.
  • de Andrés-de Prado R, Yuste-Rojas M, Sort X, Andrés-Lacueva C, Torres M, Lamuela-Raventós RM. Effect of soil type on wines produced from Vitis vinifera L. cv. Grenache in commercial vineyards. J Agric Food Chem. 2007;55(3):779-86.
  • Guasch-Jané MR, Andrés-Lacueva C, Jáuregui O, Lamuela-Raventós RM. First evidence of white wine in ancient Egypt from Tutankhamun's tomb. J Archaeol Sci. 2006:33(8):1075-80.
  • Guasch-Jané MR, Ibern-Gómez M, Andrés-Lacueva C, Jáuregui O, Lamuela-Raventós RM. Liquid chromatography with mass spectrometry in tandem mode applied for the identification of wine markers in residues from ancient Egyptian vessels. Anal Chem. 2004;76(6):1672-7.
  • Lamuela-Raventós RM, Andrés-Lacueva C. Wine in Mediterranean Diet. [El vino en la dieta mediterránea] Arch Latinoam Nutr 2004;54(2 Suppl 1):79-82.
  • Covas MI, Konstantinidou V, Mysytaki E, Fitó M, Weinbrenner T, De La Torre R, Farré-Albadalejo M, Lamuela-Raventós R. Postprandial effects of wine consumption on lipids and oxidative stress biomarkers. Drugs Exp Clin Res. 2003;29(5-6):217-23.
  • Andres-Lacueva C, Ibern-Gómez M, Lamuela-Raventós RM, Buxaderas S, De la Torre-Boronat MC. Cinnamates and resveratrol content for sparkling wine characterization. Am J Enol Vitic. 2002;53:147-50.
  • Ibern-Gómez M, Andres-Lacueva C, Lamuela-Raventós RM, Waterhouse AL. Rapid HPLC method for phenolic compounds in red wines. Am J Enol Vitic. 2002;53:218-27.
  • Darias-Martín J, Martín-Luis B, Carrillo-López M, Lamuela-Raventós R, Díaz-Romero C, Boulton R. Effect of caffeic acid on the color of red wine. J Agric Food Chem. 2002;50(7):2062-7.
  • Ibern-Gómez M, Andrés-Lacueva C, Lamuela-Raventós RM, Lao-Luque C, Buxaderas S, de la Torre-Boronat MC. Differences in phenolic profile between oak and wood and stainless steel fermentation in white wines. Am J Enol Vitic. 2001;52(2):159-64.
  • Lamuela-Raventos RM, Huix Blanquera M, Waterhouse AL. Treatments for pinking alteration in white wines. Am J Enol Vitic. 2001;52(2):156-8.
  • Romero-Pérez AI, Lamuela-Raventós RM, Andrés-Lacueva C, de La Torre-Boronat MC. Method for the quantitative extraction of resveratrol and piceid isomers in grape berry skins. Effect of powdery mildew on the stilbene content. J Agric Food Chem. 2001;49(1):210-5.
  • Ibern-Gómez M, Andres-Lacueva C, Lamuela-Raventós RM, Buxaderas S, Singleton VL, Torre-Boronat MC. Browning of Cava (Sparking Wine) during Aging in Contact with Lees, due to the Phenolic Composition. Am J Enol Vitic. 2000;51(1):29-36.
  • Darias-Martin JJ, Rodriguez O, Diaz E, Lamuela-Raventos RM. Effect of skin contact on the antioxidant phenolics in white wine. Food Chem. 2000;71(4):483-7.
  • Covas MI, Fitó M, Lamuela-Raventós RM, Sebastiá N, de la Torre-Boronat C, Marrugat J. Virgin olive oil phenolic compounds: binding to human low density lipoprotein (LDL) and effect on LDL oxidation. Int J Clin Pharmacol Res. 2000;20(3-4):49-54.
  • Mattivi F, Monetti A, Vrhovsek U, Tonon D, Andrés-Lacueva C. High-performance liquid chromatographic determination of the riboflavin concentration in white wines for predicting their resistance to light. J Chromatogr A. 2000;888(1-2):121-7.
  • Lamuela-Raventos RM, Waterhouse Al. Resveratrol and piceid in wine. Oxidants and antioxidants. 1999;299:184-90.
  • Satué-Gracia MT, Andrés-Lacueva C, Lamuela-Raventós RM, Frankel EN. Spanish sparkling wines (cavas) as inhibitors of in vitro human low-density lipoprotein oxidation. J Agric Food Chem. 1999;47(6):2198-202.
  • Rivera D, Obon C, Alcaraz F, Llorach R. Systematics of the high mountain taxa of the genus Sideritis L. section Sideritis, subsection Fruticulosae Obon & D. Rivera (Lamiaceae). Bot J Linn Soc. 1999;129(3):249-65.
  • Lao CL, Lopez-Tamames E, Lamuela-Raventos RM, Buxaderas S, De La Torre-Boronat MDC. Pectic enzyme treatment effects on quality of white grape musts and wines. J Food Scie. 1997;62(6):1142.
  • Andres-Lacueva C, Lamuela-Raventós RM, Buxaderas S, Torre-Boronat MC. Influence of variety and aging on foaming properties of cava (sparkling wine) – 2. J Agric Food Chem. 1997;45(7):2520-5.
  • Andres-Lacueva C, Gallart M, López-Tamames E, Lamuela-Raventós RM. Influence of variety and aging on foaming properties of sparkling wine (cava) – 1. J Agric Food Chem. 1996;44(12):3826-9.
  • Betés-Saura C, Andrés-Lacueva C, Lamuela-Raventós RM. Phenolics in white free run juices and wines from Penedès by high performance liquid chromatography: changes during vinification. J Agric Food Chem. 1996;44(10):3040-6.
  • Romero-Pérez AI, Lamuela-Raventós RM, Buxaderas S, de la Torre-Boronat MC. Resveratrol and piceid as varietal markers of white wines. J Agric Food Chem. 1996;44(8):1975-8.
  • Romero-Pérez AI, Lamuela-Raventós RM, Waterhouse AL, de la Torre-Boronat MC. Levels of cis- and trans-resveratrol and their glucosides in white and rosé vitis vinifera wines from Spain. J Agric Food Chem. 1996;44(8):2124-8.
  • Andres-Lacueva C, López-Tamames E, Lamuela-Raventós R, Buxaderas S, de la Torre Boronat MC. Characteristics of sparkling base wines affecting foam behaviour. J Agric Food Chem. 1996;44(4):989-95.
  • De La Presa-Owens C, Lamuela-Raventos RM, Buxaderas S, De La Torre MC. Differentiation and grouping characteristics of varietal grape musts from Penedes region. Am J Enol Vit. 1995;46(3):283-91.
  • De La Presa-Owens C, Lamuela-Raventos RM, Buxaderas S, De La Torre-Boronat MC. Characterization of Macabeo, Xarello, and Parellada white wines from the Penedes region –2. Am J Enol Vit. 1995;46(4):529-41.
  • Lamuela-Raventos RM, Romero-Perez AI, Waterhouse A, De La Torre-Boronat MC. Direct HPLC analysis of cis-resveratrol and trans-resveratrol and piceid isomers in Spanish red Vitis-Vinifera wines. J Agric Food Chem. 1995;43(2):281-3.
  • Lamuela-Raventos RM, Waterhouse AL. A direct HPLC separation of wine phenolics. Am J Enol Vit. 1994;45:1-5.
  • Puigdeu M, Lamuela-Raventos RM, Buxaderas S, Torre-Boronat C. Determination of copper and iron in must: comparison of wet and dry ashing. Am J Enol Vit. 1994;45(1):25-8.
  • Waterhouse AL, Lamuela-Raventos RM. The occurrence of piceid, a stilbene glucoside, in grape berries. Phytochemistry. 1994;37(2):571-3.