Characterization of Swiss vineyards using isotopic data in combination with trace elements and classical parameters

Gremaud, G.; Quaile, Sylvie; Piantini, Umberto; Pfammatter, Elmar; Corvi, C.

doi:10.1007/s00217-004-0919-0

Cited by 56 publications

(25 citation statements)

References 10 publications

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“…A study was carried out in Spain in order to distinguish the two main production areas: Austurias and Basque country [67]. Before the use of Sr isotopic ratio, various techniques had been used to study the origin of cider: polyphenolic composition [68], multi-elemental concentration [49,69,70], H, C, N, O and B stable isotope ratios [71,72]. Also in this case, the idea was to find an alternative and more suitable method in order to distinguish the geographical origin by using 67 cider samples from five different regions.…”

Section: Cidermentioning

confidence: 99%

Food traceability using the 87Sr/86Sr isotopic ratio mass spectrometry

Baffi

Trincherini²

2016

Eur Food Res Technol

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and ends with man. The environment-food interaction is clear, and the production of safe and quality food is an indispensable condition for human health. The globalization of the markets, in particular of food markets, means that a greater variety of food is proposed to consumers who want to know more about its geographical origin and characteristics. For this aim, food traceability is a tool of primary importance because it acts on both food safety and quality, in order to satisfy the needs of a demanding consumer, who is interested in the quality of the food he eats and in the controls about the veracity of the brands which protect it [1, 2]. The production of high-quality food is the first step to satisfying other important aspects, such as the development of a productive but sustainable agriculture and the control of marketing. Frequently, all this is delegated to the "labelling", which is incomplete by nature or easily manipulated. Only the use of a scientific method of identification and control of the geographical origin, independent of the "labelling" and therefore of the producer, enables us to answer in full important questions concerning food safety, food quality and consumer protection. In order to achieve good results in this field, a basic mandatory condition is to develop suitable "robust" analytical methods which can support modern legislative tools, aimed at guaranteeing food authenticity and origin and trying to avoid possible frauds; the latter are fuelled by the modern ease of transport and conservation of products in world markets. Numerous chemical, biological and genetic methods have been developed over time in order to verify the origin of foods [3]. In this paper, we will focus on mass spectrometry, in particular on the 87 Sr/ 86 Sr isotopic ratio measurement, in that it is a "robust" analytical technique, able to fulfil the requisites needed for traceability, both to satisfy the veracity of the geographical origin and to trace possible contaminated foods back to their origin. In particular, due Abstract Today, food traceability needs to develop suitable "robust" analytical methods, in terms of the precision and of the reliability of results, which can support modern legislative tools, aimed at guaranteeing food authenticity and origin and trying to avoid possible frauds. This review paper highlights the most recent results obtained with the use of the 87 Sr/ 86 Sr isotopic ratio technique, when applied to the traceability of the origin of different foods for human consumption, such as vegetables, beverages, dairy products, and meat and fish products. The instrumental techniques, with the relative methodologies and the quality of the final results, will be examined and commented.

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Section: Cidermentioning

confidence: 99%

Food traceability using the 87Sr/86Sr isotopic ratio mass spectrometry

Baffi

Trincherini²

2016

Eur Food Res Technol

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“…Nevertheless, in some studies in Canada (Taylor et al 2003) a linear correlation between the soil and the wine was not identified for the content of any element studied. One must bear in mind the process for the production of wine (Nicolini et al 2004;Gremaud et al 2004) and the influence of other factors, e.g. climatologic (Gremaud et al 2004) and anthropic (Kment et al 2005), amongst others.…”

Section: Trace Elementsmentioning

confidence: 99%

“…One must bear in mind the process for the production of wine (Nicolini et al 2004;Gremaud et al 2004) and the influence of other factors, e.g. climatologic (Gremaud et al 2004) and anthropic (Kment et al 2005), amongst others.…”

Section: Trace Elementsmentioning

confidence: 99%

“…It has been suggested recently that trace elements could be used to identify the origin of wines of certain regions (Almeida and Vasconcelos 2003;Taylor et al 2003) regardless of the influence of sanitary treatments (Kment et al 2005) and the system of production (Nicolini et al 2004;Gremaud et al 2004). The aim of the work described here was to assess the quality of the soil from a geochemical point of view.…”

Section: Introductionmentioning

confidence: 99%

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Red soil geochemistry in a semiarid Mediterranean environment and its suitability for vineyards

Navarro

Ortíz-Villajos

Jiménez³

et al. 2010

Environ Geochem Health

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A geochemical study of a red soil derived from plioquaternary materials was carried out. The soil was located in a region of complex geomorphology and pedologic evolution, with particular characteristics of a Mediterranean climate associated with processes of alteration, rubification, gleying (hydromorphism) and argillization. The depth distribution of 27 trace elements was studied in order to determine the amounts of these elements in the soil and its tendency. The mineralogy of the clay fraction was also studied along with other physico-chemical properties to elucidate in terms of attributes meaningful for viticulture. The geochemical composition of the horizons was studied. The effect of human activities on the soil was investigated as well as the geographical origin of Mancha wines. It was found that these activities did not give rise to significant variations of trace elements, although a discontinuity related to the accumulation of new materials was detected. Ultimately, using established productivity standards, suitability for the cultivation of vines on these soils was determined.

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“…These vacutainers had been previously washed for 10 min in distilled water, rinsed afterwards with acetone, and finally dried in an oven at 50°C for at least 4 h before use. The determination of the oxygen isotope ratio was carried out with isotope ratio mass spectrometry (IRMS) (Delta-Plus XL, Finnigan, Bremen, D) as outlined by Klimmek et al [37] and Gremaud et al [38]. Standard deviations of repeated measurements (n = 10) were found to be below d…”

Section: Oxygen Isotope Analysismentioning

confidence: 99%