Characterization of wines according the geographical origin by analysis of isotopes and minerals and the influence of harvest on the isotope values

• Published in: Food chemistry Vol. 141; no. 3; pp. 2148 - 2153
• Main Authors: Dutra, S.V., Adami, L., Marcon, A.R., Carnieli, G.J., Roani, C.A., Spinelli, F.R., Leonardelli, S., Vanderlinde, R.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.12.2013; Elsevier
• Subjects: Alcoholism and acute alcohol poisoning; Biological and medical sciences; Brazil; Carbon; Carbon Isotopes - analysis; Geography; Isotopic composition; Mass Spectrometry - methods; Medical sciences; Minerals; Minerals - analysis; Oxygen; Oxygen Isotopes - analysis; Spectrophotometry, Atomic - methods; Toxicology; Vitaceae; Vitis - chemistry; Vitis - growth & development; Wine - analysis; Wines; Brazil; Wines; Oxygen; Isotopic composition; Minerals; Carbon; Characterization; Wine; Alcoholic beverage; Composition; Isotopes
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2013.04.106

•We studied Brazilian wines produced by microvinification to differentiate them.•According to geographical origin using isotope and mineral analyses.•The results of δ13C of wine ethanol, Rb and Li showed a significant differences.•The δ18O values of water and δ13C of ethanol showed significant differences.•Discriminant analysis allowed to classify approximately 80% of the wines. We studied Brazilian wines produced by microvinification from Cabernet Sauvignon and Merlot grapes, vintages 2007 and 2008, from the Serra Gaúcha, Campanha and Serra do Sudeste regions, in order to differentiate them according to geographical origin by using isotope and mineral element analyses. In addition, the influence of vintage production in isotope values was verified. Isotope analysis was performed by isotope ratio mass spectrometry (IRMS), and the determination of minerals was by flame atomic absorption (FAA). The best parameters to classify the wines in the 2008 vintage were Rb and Li. The results of the δ13C of wine ethanol, Rb and Li showed a significant difference between the varieties regardless of the region studied. The δ18O values of water and δ13C of ethanol showed significant differences, regardless of the variety. Discriminant analysis of isotope and minerals values allowed to classify approximately 80% of the wines from the three regions studied.