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An innovative method to identify the wine dilution

Matteo Perini, Fondazione Edmund Mach San Michele all’Adige

An innovative method to identify the wine dilution

The analysis of the relationship between stable isotopes of bioelements (D/H, (13)C/(12)C, (18)O/(16)O) has been used for over 20 years as an official analysis for the identification of the addition of sugars or water in the wine sector.

The isotopic ratios in the compounds present in nature have different values depending on the geographic origin, the climate and the geological characteristics of the area of origin as well as the fertilization practices adopted and the type of plant.

In this work the potential of isotopic analysis of the (18)O/(16)O ratio in ethanol (expressed in δ(18)O) was tested in improving the ability to detect water addition not allowed in wine. 59 wine samples from different Italian areas were evaluated, 59 fruit or cereal distillates and 5 synthetic alcohols.

Finalist of the International SIVE OENOPPIA awards 2017. The paper reproduced in this video-seminar was presented at the 10th edition of Enoforum (May 16th-18th, 2017, Vicenza, Italy)

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Published on 06/26/2018
Item available in italiano
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