Investigating wine production in the lower Ebro valley (7th-1st centuries BC): an interdisciplinary project of experimental archaeology

Identifier:  imarina:9372402

Handle: https://hdl.handle.net/20.500.11797/imarina9372402

Authors:  Seuma, Samuel Sarda; Segura, Laura Bricio; Guisado, Carmen Portillo; Amboades, Pedro Cabanillas; Roige, Jordi Gombau; Bosch, Joan Miquel Canals; Marin, Fernando Zamora; Fons, Jordi Diloli

Abstract:
We present the results of an interdisciplinary project aimed at the experimental reproduction of wine making processes (production, storage, and conservation) according to historical-archaeological data from Iron Age (7th-1st centuries BC) northeastern Iberia. The experiment has documented an annual cycle, from grape harvesting, production of must, its transformation into wine and the subsequent conservation of the resulting drink. In order to check its progress, its quality and suitability for consumption, the alcoholic degree, total acidity, pH, volatile acidity, colour, and potassium concentration were analysed and evaluated. In addition, quarterly wine tastings were conducted to assess its organoleptic quality and degree of taste acceptability. A basic microbiological control of the main yeasts and bacteria identified during the process was carried out, too. The results provide fundamental data on the stages of wine production process and preservation conditions, both of which are key to analysing the role of wine consumption in the social practices of Iron Age communities in the north-east of the Iberian Peninsula.