{"id":66992,"date":"2024-01-23T16:32:26","date_gmt":"2024-01-23T22:32:26","guid":{"rendered":"http:\/\/losperiodistas.com.mx\/portal\/?p=66992"},"modified":"2024-01-23T20:41:56","modified_gmt":"2024-01-24T02:41:56","slug":"revelan-que-sabor-y-olor-tenian-los-antiguos-vinos-romanos","status":"publish","type":"post","link":"https:\/\/losperiodistas.com.mx\/portal\/revelan-que-sabor-y-olor-tenian-los-antiguos-vinos-romanos\/","title":{"rendered":"Revelan qu\u00e9 sabor y olor ten\u00edan los antiguos vinos romanos | RT"},"content":{"rendered":"\n<p class=\"has-white-color has-text-color has-background has-medium-font-size\" style=\"background-color:#c6465c\">Llegaron a esta conclusi\u00f3n tras recrear el proceso utilizado para elaborar el vino en la antigua Roma.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"577\" src=\"https:\/\/losperiodistas.com.mx\/portal\/wp-content\/uploads\/2024\/01\/65aff78de9ff7173454c2d3a-1024x577.jpg\" alt=\"\" class=\"wp-image-66993\" srcset=\"https:\/\/losperiodistas.com.mx\/portal\/wp-content\/uploads\/2024\/01\/65aff78de9ff7173454c2d3a-1024x577.jpg 1024w, https:\/\/losperiodistas.com.mx\/portal\/wp-content\/uploads\/2024\/01\/65aff78de9ff7173454c2d3a-300x169.jpg 300w, https:\/\/losperiodistas.com.mx\/portal\/wp-content\/uploads\/2024\/01\/65aff78de9ff7173454c2d3a-768x433.jpg 768w, https:\/\/losperiodistas.com.mx\/portal\/wp-content\/uploads\/2024\/01\/65aff78de9ff7173454c2d3a.jpg 1104w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption>Vasijas cer\u00e1micas romanas, conocidas como &#8216;dolias&#8217;, enterradas bajo el suelo. Cambridge University<\/figcaption><\/figure>\n\n\n\n<p class=\"has-vivid-red-color has-text-color has-medium-font-size\"><strong>REDACCI\u00d3N RT<\/strong><\/p>\n\n\n\n<p>Dos&nbsp;arque\u00f3logos de instituciones cient\u00edficas de B\u00e9lgica y Polonia describieron&nbsp;en un art\u00edculo&nbsp;<a href=\"https:\/\/www.cambridge.org\/core\/journals\/antiquity\/article\/making-wine-in-earthenware-vessels-a-comparative-approach-to-roman-vinification\/21CE9DC73E121EE173E902625E9E559D\" target=\"_blank\" rel=\"noreferrer noopener\">publicado<\/a>&nbsp;este martes en la revista Antiquity c\u00f3mo&nbsp;habr\u00eda sido&nbsp;<strong>el aspecto, el olor y el sabor del vino romano de hace 2.000 a\u00f1os<\/strong>.<\/p>\n\n\n\n<p>El vino estaba fuertemente arraigado en todos los aspectos de la vida cotidiana de la antigua Roma, por lo que su funci\u00f3n en la sociedad, la cultura y la econom\u00eda ha sido ampliamente analizada por la comunidad cient\u00edfica. A partir de antiguos textos romanos e investigaciones arqueol\u00f3gicas se ha obtenido mucha informaci\u00f3n sobre el cultivo de las uvas, as\u00ed como&nbsp;sobre la fabricaci\u00f3n, comercializaci\u00f3n y consumo del vino. No obstante, se desconoce la naturaleza sensorial de esta antigua bebida fermentada.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>\u00bfC\u00f3mo se elaboraba el vino romano?<\/strong><\/h3>\n\n\n\n<p>En&nbsp;su nuevo estudio, los arque\u00f3logos Dimitri Van Limbergen y Paulina Komar revelaron que el vino romano no difer\u00eda mucho de los que se elaboran en la actualidad, espec\u00edficamente de los de Georgia.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/mf.b37mrtl.ru\/actualidad\/public_images\/2024.01\/original\/65aff7af59bf5b23ac5ace48.png\" alt=\"\"\/><figcaption>Cambridge University<\/figcaption><\/figure>\n\n\n\n<p>Llegaron a esta conclusi\u00f3n&nbsp;tras&nbsp;recrear el proceso utilizado para elaborar el vino en la antigua Roma. Para hacerlo, fermentaron uvas en unos jarrones de cer\u00e1mica similares a los que usaban los romanos, conocidos como &#8216;dolias&#8217;, enterrados bajo la tierra.<\/p>\n\n\n\n<p>Estos recipientes eran&nbsp;<a href=\"https:\/\/www.heritagedaily.com\/2024\/01\/study-of-roman-pottery-reveals-complex-flavours-of-wine\/150308\" target=\"_blank\" rel=\"noreferrer noopener\">parecidos<\/a>&nbsp;a las vasijas de arcilla utilizadas en Georgia para fermentar el vino, llamadas&nbsp;<strong>&#8216;qvevri&#8217;<\/strong>. De acuerdo con los responsables de la investigaci\u00f3n, la base estrecha de la &#8216;dolia&#8217; permite separar los s\u00f3lidos de la uva. En cuanto a las propiedades de la bebida, dijeron que, a diferencia de los vinos contempor\u00e1neos, el vino elaborado con este proceso de fermentaci\u00f3n presenta&nbsp;<strong>un color anaranjado<\/strong>.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/mf.b37mrtl.ru\/actualidad\/public_images\/2024.01\/original\/65aff7af59bf5b23ac5ace49.png\" alt=\"\"\/><figcaption>Cambridge University<\/figcaption><\/figure>\n\n\n\n<p>Al mismo tiempo, se\u00f1alaron que el vino ten\u00eda&nbsp;<strong>un sabor ligeramente picante y un aroma parecido al del pan tostado y las nueces<\/strong>, resultado probablemente de haber enterrado la vasija en el suelo. Esto se debe a un compuesto qu\u00edmico identificado como &#8216;sotolon&#8217;, que se produce, junto con levaduras superficiales, por la temperatura y el pH controlados en la &#8216;dolia&#8217;.<\/p>\n\n\n\n<p>\u00abLos resultados de nuestro estudio nos obligan a cuestionar varias suposiciones arraigadas sobre la elaboraci\u00f3n del vino en Roma\u00bb,&nbsp;<a href=\"https:\/\/www.newsweek.com\/how-roman-wine-tasted-archaeologists-1862792\" target=\"_blank\" rel=\"noreferrer noopener\">indic\u00f3<\/a>&nbsp;Van Limbergen, quien manifiesta que \u00abpuede que los romanos elaboraran vinos mucho mejores, m\u00e1s sabrosos y mucho m\u00e1s estables de lo que com\u00fanmente se supone\u00bb.<\/p>\n\n\n\n<p>Los arque\u00f3logos aseguran que esta es la primera vez que se examina la funci\u00f3n de las vasijas en la producci\u00f3n del vino romano,&nbsp; por lo que sus resultados podr\u00edan ser los primeros que se obtienen en una investigaci\u00f3n de este tipo.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/mf.b37mrtl.ru\/actualidad\/public_images\/2024.01\/original\/65aff7b059bf5b23ac5ace4a.png\" alt=\"\"\/><figcaption>Cambridge University<\/figcaption><\/figure>\n\n\n\n<p>Fuente: <a href=\"https:\/\/actualidad.rt.com\/actualidad\/496739-revelan-sabor-olor-antiguos-vinos-romanos\">https:\/\/actualidad.rt.com\/actualidad\/496739-revelan-sabor-olor-antiguos-vinos-romanos<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Llegaron a esta conclusi\u00f3n tras recrear el proceso utilizado para elaborar el vino en la antigua Roma. REDACCI\u00d3N RT Dos&nbsp;arque\u00f3logos [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":66993,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[8],"tags":[3409,21765,21764,21763],"class_list":["post-66992","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias","tag-nueces","tag-pan-tostado","tag-vino-de-2000-anos","tag-vino-romano-antiguo"],"_links":{"self":[{"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/posts\/66992","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/comments?post=66992"}],"version-history":[{"count":2,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/posts\/66992\/revisions"}],"predecessor-version":[{"id":66997,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/posts\/66992\/revisions\/66997"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/media\/66993"}],"wp:attachment":[{"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/media?parent=66992"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/categories?post=66992"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/tags?post=66992"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}