Analytical strategies for Sr and Pb isotopic signatures by MC-ICP-MS applied to the authentication of Champagne and other sparkling wines

Cellier, Robin; Bérail, Sylvain; Barré, Julien; Epova, Ekaterina N.; Claverie, Fanny; Ronzani, Anne-Laure; Milcent, Stanislas; Ors, Patrick; Donard, Olivier F. X.

doi:10.1016/j.talanta.2021.122433

Cited by 14 publications

(17 citation statements)

References 45 publications

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“…Besides, the isotopes' ratio determination was also found in the literature recognising the geographical origin of sparkling wines (Cellier et al. , 2021a, b).…”

Section: Introductionmentioning

confidence: 75%

“…Strontium ratio difference was usually related to different geographical origins (Hiraoka et al, 2016). Indeed, in a recent study, Cellier et al have found different ratios for French and Spain samples (0.70800-0.70900) and for Italian ones (0.70700) (Cellier et al, 2021a). Due to the unknown origin of the samples, it is difficult to make a comparison.…”

Section: Isotopes Ratiomentioning

confidence: 99%

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Heavy metals, rare earth elements and isotopic fingerprint of Venetian Protected Designation of Origin sparkling wines

Rapa

Ferrante

Rodushkin

et al. 2023

BFJ

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PurposeWorld imports of Italian sparkling wines fell by 9% in value and 5% in quantities. In view of this, the quality characterisation of these products is desirable to increase their market value and restore their global visibility.Design/methodology/approachFor this purpose, in this paper, heavy metals (Cd, Co, Cr, Cu, Fe, Ga, Hf, Hg, Mn, Mo, Nb, Ni, Pb, Re, Sb, Sn, Ta, Th, Tl, U, W, V, Zn, Zr), rare Earth elements (REEs) (Ce, Dy, Er, Eu, Gd, Ho, La, Lu, Nd, Pr, Sm, Tb, Tm, Yb) and isotopes ratio (208Pb/206Pb, 207Pb/206Pb, 206Pb/204Pb, 208Pb/207Pb, 87Sr/86Sr) were analysed in Italian sparkling wines with Protected Designation of Origin (PDO) certification by High Resolution Inductively Coupled Plasma Mass Spectrometry (HR-ICP-MS) and MultiCollector Inductively Coupled Plasma Mass Spectrometer (MC-ICP-MS). The samples were produced in the Veneto region, and they were compared to white and red wines from the same area.FindingsSparkling wines present a characteristic elemental pattern compared to white and red ones, with lower content of heavy metals and higher content in REEs. The ratio 87Sr/86Sr resulted in a powerful micro-scale geographical origins marker while Pb ratios as winemaking process one, both useful to prevent possible frauds. Multivariate data analyses, such as PCA and PLS-DA, were used to develop a model of recognition of Venetian sparkling wines.Originality/valueThe good classification of sparkling wines was achieved (95%), proving the suitable use of these analytes as markers for recognising sparkling wines and their geographical origin verification. To the best of the authors’ knowledge, this is the first study investigating heavy metals, REEs and isotopes in Venetian sparkling wine for their recognition.

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“…Besides, the isotopes' ratio determination was also found in the literature recognising the geographical origin of sparkling wines (Cellier et al. , 2021a, b).…”

Section: Introductionmentioning

confidence: 75%

Section: Isotopes Ratiomentioning

confidence: 99%

Heavy metals, rare earth elements and isotopic fingerprint of Venetian Protected Designation of Origin sparkling wines

Rapa

Ferrante

Rodushkin

et al. 2023

BFJ

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“…In-house reference material comprising Champagne (ChRM) was also analyzed in triplicate during each session to ensure the quality of the sample mineralization and the analysis. This Champagne reference material was produced in a previous study (Cellier et al, 2021). A series of calibration solutions were prepared in a range of 0.005 to 50 g/kg.…”

Section: Standards and Quality Controlmentioning

confidence: 99%

“…For the elemental analyses, all samples were first mineralized. For the mineralization steps of the liquid samples, such as the musts and Champagnes, 1 mL of sample was mixed with 1 mL of HNO 3 (67-70 %) and then heated at 80 °C with a Hot block (heating plate) for 4 h. Then 0.5 mL of H 2 O 2 (a strong oxidation agent used to destroy the organic matter content) was added and the solution was heated at 80 °C for 2 h (Cellier et al, 2021). A High-Pressure mineralizer (HPA Anton Parr) operating at 300 °C and 300 Bars was used when higher energy mineralization conditions were required for solid samples that needed to be fully mineralized.…”

Section: Sample Preparationmentioning

confidence: 99%

“…These multielemental calibration standard solutions were analysed at the beginning and at the end of the session to correct for potential drift. The CRMs used were the NIST1640a Reference material from natural water, as well as an "in house Champagne reference material" made for the purpose (Cellier et al, 2021). This sample was regularly analysed (after every 40 samples) to validate our results.…”

Section: Instrumentation and Operating Conditionsmentioning

confidence: 99%

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The stability of major and trace element concentrations from musts to Champagne during the production process

Cellier

Bérail

Epova³

et al. 2022

OENO One

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Thirty-nine Champagnes from six different brands originating from the AOC Champagne area were analyzed for major and trace element concentrations in the context of their production processes and in relation to their geographical origins. Inorganic analyses were performed on the must (i.e., grape juice) originating from different AOC areas and the final Champagne. The observed elemental concentrations displayed a very narrow range of variability. Typical concentrations observed in Champagne are expressed in mg/L for elements such as K, Ca, Mg, Na, B, Fe, A, and Mn. They are expressed in µg/L for trace elements such as Sr, Rb, Ba, Cu, Ni, Pb Cr and Li in decreasing order of concentrations. This overall homogeneity was observed for Sr and Rb in particular, which showed a very narrow range of concentrations (150 < Rb < 300 µg/L and 150 < Sr < 350 µg/L) in Champagne. The musts contained similar levels of concentration but showed slightly higher variability since they are directly influenced by the bedrock, which is quite homogenous in the AOC area being studied. Besides the homogeneity of the bedrock, the overall stability of the concentrations recorded in the samples can also be directly linked to the successive blending steps, both at the must level and prior to the final bottling. A detailed analysis of the main additives, sugar, yeast and bentonite, during the Champagne production process, did not show a major impact on the elemental signature of Champagne.

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Controlling authenticity throughout the wine production chain

Martins-Lopes,

Barrias

2024

Advances in Botanical Research

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Analytical strategies for Sr and Pb isotopic signatures by MC-ICP-MS applied to the authentication of Champagne and other sparkling wines

Cited by 14 publications

References 45 publications

Heavy metals, rare earth elements and isotopic fingerprint of Venetian Protected Designation of Origin sparkling wines

Heavy metals, rare earth elements and isotopic fingerprint of Venetian Protected Designation of Origin sparkling wines

The stability of major and trace element concentrations from musts to Champagne during the production process

Controlling authenticity throughout the wine production chain

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