The Impact of Vineyard Origin and Winery on the Elemental Profile of Red Wines

Version 1

    Application Note

    Food Testing and Agriculture



    There is an increasing demand among consumers to know that the food they purchase is both safe and authentic. The adulteration or substitution of high value food with lower grade ingredients is of concern. Mislabeling of an inexpensive product as a valued brand, which is then sold on as a top grade product, can also be highly profitable, especially for foodstuffs that are associated with a certain geographical origin. This is often the case with wine, cheese, ham, olive oil, and honey. Together with DNA fingerprinting and testing for various organic markers, multielement profiling has been proposed as a method to establish the authenticity of foods. Various factors affect the elemental composition of food and beverages. The metal profile of wine, for example, depends on the composition of the soil where the vine is grown, viticultural practices (for example, application of agrochemicals and irrigation), and winemaking processes, including storage and aging [1]. Pattern recognition of trace elements by atomic spectroscopy has been used to determine if wine can be identified as coming from a specific region [2]. ICP-MS has been used for elemental fingerprinting of wines for decades [3-7]. In this study, ICP-MS was used to investigate the combined effects of vineyard origin and winery processing on 65 red wine samples. Agilent Mass Profiler Professional (MPP) integrated chemometric software was used to model the geographical origin of the wines, characterized by the concentrations of 63 elements. By including wines that originated from the same vineyard but were processed in different wineries, and vice versa, the vineyard effect can be separated from the winery effect. This adds to an understanding of how much the elemental profile of wine changes during the production process.


    Publication number: 5991-6111EN.pdf

    Publication Date: September 9, 2015