A Response to Léa Drieu et al., 2020, “Is It Possible to Identify Ancient Wine Production Using Biomolecular Approaches?” (STAR: Science & Technology of Archaeological Research, DOI:10.1080/20548923.2020.1738728)

P. McGovern, M. Callahan, Gretchen R. Hall, W. C. Petersen, D. Cavalieri, D. Hartl, O. Jáuregui, Rosa Maria Lamuela-Raventós
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引用次数: 2

Abstract

ABSTRACT Comparable to Drieu et al.’s viewpoint, we argue that it is possible to identify ancient Eurasian grape wine by current biomolecular methods, but only in conjunction with the relevant archaeological, archaeobotanical, and other natural and social scientific data. Additionally, we advocate an inductive–deductive working hypothesis model, which is appropriate for the “historical science” of archaeology. We focus on two key deficiencies of Drieu et al.’s argumentation: (1) the assumption that Guasch-Jané et al. (2004) extracted their ancient samples with potassium hydroxide before testing for tartaric acid/tartrate, and (2) the supposition that 5000-year-old yeast DNA would not be preserved in the hot climate of Egypt but rather represents modern contamination.
对lsama Drieu等人的回应,2020,“有可能使用生物分子方法识别古代葡萄酒生产吗?”(STAR: Science & Technology of Archaeological Research, DOI:10.1080/20548923.2020.1738728)
与Drieu等人的观点相比,我们认为,通过当前的生物分子方法鉴定古代欧亚葡萄酒是可能的,但只有结合相关的考古、考古植物学和其他自然和社会科学数据。此外,我们提倡一种适用于考古学“历史科学”的归纳-演绎工作假设模型。我们关注Drieu等人论证的两个关键缺陷:(1)假设guasch - jan等人(2004)在测试酒石酸/酒石酸盐之前用氢氧化钾提取了他们的古代样本;(2)假设5000年前的酵母DNA不会在埃及炎热的气候中保存下来,而是代表了现代污染。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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