δ¹⁵N from soil to wine in bulk samples and proline

Abstract

The feasibility of using δ(15) N as an additional isotopic marker able to link wine to its area of origin was investigated. The whole production chain (soil-leaves-grape-wine) was considered. Moreover, the research included evaluation of the effect of the fermentation process, the use of different types of yeast and white and red vinification, the addition of nitrogen adjuvants and ultrasound lysis simulating wine ageing. The δ(15) N of grapes and wine was measured in bulk samples and compounds, specifically in proline, for the first time. Despite isotopic fractionation from soil to wine, the δ(15) N values of leaves, grapes, wine and particularly must and wine proline conserved the variability of δ(15) N in the growing soil. Fermentation and ultrasound treatment did not affect the δ(15) N values of grape must, which was therefore conserved in wine. The addition of inorganic or organic adjuvants was able to influence the δ(15) N of bulk wine, depending on the amount and the difference between the δ(15) N of must and that of the adjuvant. The δ(15) N of wine proline was not influenced by adjuvant addition and is therefore the best marker for tracing the geographical origin of wine. Copyright © 2016 John Wiley & Sons, Ltd.

Use of Untargeted Liquid Chromatography–Mass Spectrometry Metabolome To Discriminate Italian Monovarietal Red Wines, Produced in Their Different Terroirs

“…36−38 Proline is the only amino acid not consumed by yeast in anaerobic conditions, 36 a characteristic that makes it suitable for use in food fraud analysis. 39 According to our results, Primitivo wines showed a relatively low concentration for this amino acid, with Teroldego showing the highest and Nerello showing the lowest. S2 and S3 of the Supporting Information) and had the highest concentrations in several amino acids (Figure 5), and the tentatively annotated compounds included di-and tripeptides.…”

“…Because the wines from each group originated from different wineries following different winemaking practices, it cannot be ruled out that amino acids could act as markers to discriminate between wines obtained from different cultivars. In the past, the amino acid profile has been proposed as a tool for wine discrimination. − Proline is the only amino acid not consumed by yeast in anaerobic conditions, a characteristic that makes it suitable for use in food fraud analysis . According to our results, Primitivo wines showed a relatively low concentration for this amino acid, with Teroldego showing the highest and Nerello showing the lowest.…”

Understanding and managing nitrogen nutrition in grapevine: a review

“…Winemaking processes do not change δ 15 N values from must to wine (Durante et al, 2016). Despite multiple isotope fractionations from soil to grape, δ 15 N values for leaves, grapes and wines conserve the variability of δ 15 N found in the corresponding soil (Paolini et al, 2016;Spangenberg and Zufferey, 2018).…”

“…The δ unit is milliurey (mUr) as defined by the International System of Units (Coplen, 2011). A review (Santesteban et al, 2014) and two studies (Durante et al, 2016;Paolini et al, 2016) have described variations in 15 Measurements are implemented at veraison on adult leaves in the bunch area (Spring and Verdenal, 2017).…”

Variabilidad de δ13C y δ15N en suelo y hojarasca de cacao en El Oro, Ecuador

“…Los valores del isotopo de δ 15 N en el suelo fueron: 9.87%±1.58 (Alf isol); 8.11%±1.40 (Entisol); 8.52%±1.32 (Inceptisol). Estas diferencias pueden estar asociada a la correlación positiva entre el N que aporta la hojarasca y el N mineralizado en el suelo (Paolini et al, 2016). Aunque las condiciones de manejo son diferentes en cuanto a la aplicación de fertilizantes inorgánicos y riego, labores como la poda son comunes en todas las f incas, generando nuevos brotes, y por tanto, una entrada constante de biomasa al suelo (Salgado-Mora et al, 2009;Fontes et al, 2014).…”