Geographic origin of southern Brazilian wines by carbon and oxygen isotope analyses

Abstract

We present a method that can differentiate between the varieties of grapes and the vintages of wines and show the relationship between the grapes, the wine and the geographic location. The place of origin and its geographic and climatic characteristics were determined by the isotopic ratios, (13)C/(12)C of the ethanol and (18)O/(16)O of the water content of wine (wine water), for southern Brazil wines. The producing subregions of Pinto Bandeira, Vale dos Vinhedos and Nova Pádua showed differences in the temperature, rainfall and humidity conditions used for the production under microvinification conditions of Merlot and Cabernet Sauvignon varieties, in the harvests of 2005 and 2006. An isotope ratio mass spectrometer coupled to an elemental analyzer was used to measure the (13)C/(12)C of ethanol and the (18)O/(16)O of wine water. Regardless of the grape variety used, it was possible to determine the subregion through measurement of the δ(18)O values in both harvests. The altitudes of the different subregions led to statistical differences and demonstrated an influence mainly on the δ(18)O values of wine water. The δ(18)O value of wine water was determined to be more selective for the determination of the cultivation subregions than the δ(13)C value of the ethanol. The altitude and latitude influenced mainly the δ (18)O values of wine water and the ethanol. The climatic influences are more noteworthy in distinguishing the year of the harvest than the cultivation subregion.

Exogenous CO2in South American sparkling wine

“…A wide variation of the values in both studies was observed [17,18] The value −45.6 found in the Chilean sparkling wine is a discrepant result and it was not considered at the mean and standard deviation (SD).…”

Authentication of Riesling wines from the Czech Republic on the basis of the non-flavonoid phenolic compounds

“…Wines have been classified on the basis of their geographical origin according to the profile of phenolic compounds (Galgano et al 2011;Li et al 2011;Soto Vázques et al 2011), aromatic compounds (Green et al 2011), amino acids (Bouloumpasi et al 2002), mineral elements (Paneque et al 2010;Pérez-Trujillo et al 2011), isotope ratios (Adami et al 2010), or a combination of mineral elements and isotope ratios (Dutra et al 2011).…”

Exploratory Analysis of Sparkling Wines Based in the Combined Data of Stable Isotope Analysis with Physicochemical Variables and Volatile Profile

“…In an innovative approach, Calderone et al 20 present an advantageous method for analyses the δ 13 C values of CO 2 from the headspace of sparkling drinks wherein headspace sampling is followed by direct injection of the sample into a gas chromatograph with an isotope ratio mass spectrometer, through a combustion interface (GC-C-IRMS); this configuration requires no purification and presents good reproducibility. Already Adami et al 16 present a method which, from the isotopic ratios of δ 13 C of the ethanol and δ 18 O of the water content of wine, was capable to find the relationship between the grape variety, the wine type and the geographic location.…”

“…9 These isotopic ratio techniques have been widely applied to identification of geographical origin as well as to authentication/ traceability of sparkling and non-sparkling beverages such as ciders, [10][11][12] beer, 13 juice 14 and wine. 15,16 According to the Brazilian legislation 17 (decree No. 8,198/2014) the addition of saccharose to the Vitis vinifera musts is allowed in the first fermentation in order to increase the ethanol content of up to 2% v/v, as well to the second fermentation of sparkling wines until 1.5% v/v.…”