The main goal of the work was to find biochemical protein markers specific for grapes and wine in ancient amphorae shards and fermentation pools. Grape-specific proteins are more reliable markers than tartaric acid and other small organic acids (tartaric acid natural source are not only grape but also apple, mango, and other plants). The Yavne winery (located in the Central District of Israel) is stated to be the largest known wine production complex from the Byzantine period (ca. 1500 years ago). The site has been excavated recently, and a number of wine jar have been recovered. We have applied our ethylene vinyl acetate (EVA) (EVA studded with strong cation and anion exchangers) diskettes to the inner surface of a number of jars, thus capturing residual grape proteins therein. Via mass spectrometry analyses, we have been able to identify four grape and three yeast proteins. This has been possible because the EVA films, applied to such surfaces, are able to harvest and concentrate any trace species, rendering them amenable to instrumental analysis. Our analysis makes it possible to propose an explanation for the Holy Grail phenomenon as a dish in which wine or water begins to smell pleasant. We attribute this to the slow release of terpenes, aldehydes, and ketones from the clay walls of pottery. After digital modeling, we identified that “scallop-shaped” niches in winery were used for the condensation of high percentage alcohol by passive evaporation from fermentation tanks.

中文翻译：

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圣杯可能由粘土制成

这项工作的主要目标是在古代双耳瓶碎片和发酵池中寻找葡萄和葡萄酒特有的生化蛋白质标记。葡萄特异性蛋白质是比酒石酸和其他小有机酸更可靠的标记（酒石酸的天然来源不仅是葡萄，还有苹果、芒果和其他植物）。Yavne 酒庄（位于以色列中部地区）据称是拜占庭时期（约 1500 年前）已知最大的葡萄酒生产基地。近日，该遗址已被发掘，并出土了多个酒坛。我们将乙烯醋酸乙烯酯 (EVA)（EVA 上镶嵌有强阳离子和阴离子交换剂）软盘应用到许多罐子的内表面，从而捕获其中残留的葡萄蛋白。通过质谱分析，我们已经能够鉴定出四种葡萄蛋白和三种酵母蛋白。这是可能的，因为应用于此类表面的 EVA 薄膜能够收集和浓缩任何痕量物质，使它们适合仪器分析。我们的分析使得可以对圣杯现象提出一种解释，即一道菜中酒或水开始闻起来令人愉悦。我们将此归因于陶器粘土壁中萜烯、醛和酮的缓慢释放。经过数字建模后，我们发现酿酒厂中的“扇贝形”壁龛用于通过发酵罐的被动蒸发来冷凝高浓度酒精。