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Uvas, vinos y residuos Arqueológicos

RESIDUOS ARQUEOLÓGICOS

El análisis químico en residuos de alimentos es un tema apasionante que permite certificar información sobre su origen, tipos, elaboraciones, etc., y de esta manera complementar la información obtenida por arqueólogos e historiadores.

Nuestro grupo, hasta la fecha, ha realizado varias investigaciones para determinar biomarcadores arqueológicos.

En el residuo de un vaso de cerámica del Neolítico, encontrado en “la cova d’en Pardo”(Planes, Alicante)se identificó la presencia de beta-cedreno. Este compuesto es un sesquiterpeno que se encuentra en plantas (corteza de cedro, enebro, etc.), entre ellas las hierbas o el forraje que consumen vacas, ovejas, etc., y cuyos componentes se transfieren a la leche de estos animales.

En el campo arqueoenológico hemos llevado a cabo una investigación en residuos de ánforas de vino del Imperio egipcio y romano y de las formas de elaboración en las antiguas civilizaciones, proyecto financiado por el grupo Codorniu y Fundación para la Cultura del Vino. La investigación en ánforas del Antiguo Egipto se ha realizado en muestras del Museo Británico de Londres y el Museo Egipcio de El Cairo. Se ha confirmado, en los residuos de vino, la presencia de ácido tartárico y ácido siríngico. El primero es un compuesto característico de la uva y sus derivados, como el mosto; mientras que el ácido siríngico es el producto resultante de la hidrólisis de la malvidina, un pigmento rojo-violeta característico del vino tinto.

Posteriormente hemos tenido la oportunidad de analizar los compuestos polifenólicos de un vino del siglo XVIII, encontrado en las costas de Bélgica.

 

PUBLICACIONES DEL GRUPO:

  • 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.
  • 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 (2009), doi:10.1016/j.numecd.2009.07.006.
  • 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.