Terroir diferentiation of Argentinean red wines by inorganic, organic and stable isotopes analyses coupled to chemometrics

ROMINA DI PAOLA NARANJO; MARíA VERóNICA BARONI; NATALIA S. PODIO; HéCTOR R. RUBINSTEIN; MARíA P. FABANI; RAúL G. BADINI; MARCELA INGA; HéCTOR A. OSTERA; MARIANA CAGNONI; ERNESTO GALLEGO; PILAR PERAL-GARCíA; JURIAN HOOGEWERFF; DANIEL A. WUNDERLIN

Belfast

Congreso; ASSET 2011, Food Integrity and Traceability Conference; 2011

Queen's University Belfast

The authenticity and origin of food products are topics of great interest in the food industry, which not only for consumers, but also for the producers and distributors. In addition, the use of geographical indications allows producers to obtain market recognition and often a premium price (1). Wine is a product widely consumed around the world and has been extensively investigated because of frauds, including adulteration, false declaration of age and geographical origin. The denomination origin controlled (DOC) system has been applied in many countries to control and ultimately guarantee the origin and quality and prevent fraud. Chemical characterization is one of the requirements to obtain DOC certification. The inorganic chemical pattern of a wine is a reflection of local the geochemistry of the soil, climate and processing. The elemental composition is mainly influenced by the bioavailability of inorganic compounds of the soil (16). Evaluation of natural isotopic abundances can provide information on plant type or animal diet (carbon ratios) and geographical origin (strontium, deuterium and oxygen isotopic ratios). Moreover, the polyphenolic profile of a given grape cultivar and, consequently, the wines produced from it are subject to tight genetic (varietal) control. Thus, the potential of polyphenolic compounds analysis for the differentiation of wines by grape variety and geographical origin in the context of food authentication has been widely recognized (28-30). Our main goal was to obtain a reliable fingerprint from typical Argentinean red wines on the basis of organic, inorganic and isotopic patterns, considering the influence of provenance soil. Thus, we measured 33 elements, 87Sr/86Sr and ä13C isotopic ratios and 10 phenolic compounds, selecting three wines varieties and soils from three different geographical regions, applying chemometrics for data analysis.