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Wine authentication using GC-IRMS approach

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Wine authentication using GC-IRMS

approach

Matteo

Perini

Fondazione Edmund Mach, Italy

Since ancient times, wine has been considered one of the most sophisticated matrices. In the last decades, the continuous rise in volumes DQGLQSULFHVRIZLQHKDVHQFRXUDJHGDGXOWHUDWLRQLQWKHRHQRORJLFDO½HOG One of the most commonly used techniques is the sugar addition in the form of cane, beet sugar, or syrup coming from vegetal fonts like cereals or fruits. Since 1990, the International Organisation of Vine and Wine (OIV) have issued WZRVSHFL½FRI½FLDOLVRWRSLFPHWKRGVWR½JKWDJDLQVWWKLVSUDFWLFHEXWWKH\ are not always effective. With the aim to develop a new method to identify the sugar addition, we compared the 13C of sugar extracted from grape must IROORZLQJWKHRI½FLDOPHWKRG81,(19WRWKH&RIWKHDPLQRDFLG proline through GC-IRMS, after extraction and derivatization of the samples. In addition, following the same approach, the carbon isotopic composition of two characteristic grape must sugars (myo and scyllo – inositol) was measured to identify the illegal correction of their concentration. We concluded that stable isotope ratio analysis using GC-IRMS approach represents a novel analytical WRROWRVXSSRUWDQGLPSURYHFHUWL½FDWLRQDQGFRQWUROSURFHGXUHV

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