IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Carbon isotope ratio (Δ13C) and phenolic profile used to discriminate wines from Dealu mare and Cotnari regions (Romania)

Carbon isotope ratio (Δ13C) and phenolic profile used to discriminate wines from Dealu mare and Cotnari regions (Romania)

Abstract

Regarding the food quality, authenticity is one of the most important issues in the context of ensuring the safety and security of consumers, but is also more important when it comes to wine (one of the most counterfeited foods in the world).

A batch of 28 wines of Romanian varieties obtained in two regions well known for the production of wines from Romania (Dealu Mare and Cotnari) was analyzed from a physical-chemical point of view in order to discriminate them according to geographical origin and variety. The assessment of the carbon isotope ratio in ethanol extracted from wine provides relevant information to validate the geographical origin of wines. At the same time, the phenolic compounds in wine composition are of great importance, they contribute to the formation of characteristics such as taste, color and structure. The profile of these compounds is very different depending on grape variety, climatic conditions in each area and the applied wine-making technology. Therefore, a correlation between the carbon isotope ratio and the phenolic compounds profile can provide an overview of wines of a certain variety or region. Thus, the carbon isotope ratio (δ13C) was determined for all wines in this batch, which varied between -27.13 and -25.83 for wines from the Dealu Mare region and between -28.27 and -25.66 for wines from the Cotnari region. Also 12 phenolic compounds (gallic acid, protocathecic acid, caftaric acid, caffeic acid, coumaric acid, trans resveratrol, hydroxytyrosol, tyrosol, procyanidin dimer B1 and procyanidin dimer B2, catechin and epicatechin) were identified and quantified.
The δ13C measurements have been performed using an elemental analyser VarioMicroCube, Elementar coupled to an isotope ratio monitoring by mass spectrometry (Isoprime, Elementar) while the phenolic compounds content was analyzed by high-performance liquid chromatography (HPLC-PDA). In order to differentiate the wine samples according to the geographical region and the variety, statistical analysis was applied and thus a good discrimination of the wines according to the region and at the same time of the varieties within the same region was achieved.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

Cotea Valeriu1, Popirda Andreea1, Luchian Camelia Elena1, Colibaba Lucia Cintia1, Focea Elena Cornelia1, Nicola Sebastien2 and Noret Laurence2

1Iasi University of Life Sciences, Faculty of Horticulture, Department of Horticultural Technologies, 3rd M. Sadoveanu Alley, 700490 Iasi, Romania
2Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin – Jules Guyot, F-21000 Dijon, France

Contact the author

Keywords

wine, geographical origin, δ13C measurements, phenolic compounds analysis

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

EVALUATION OF INDIGENOUS SACCHAROMYCES CEREVISIAE ISOLATES FOR THEIR POTENTIAL USE AS FERMENTATION STARTERS IN ASSYRTIKO WINE

Assyrtiko is a rare ancient grape variety that constitutes one of the most popular in Greece. The objective of the current research was to evaluate indigenous Saccharomyces cerevisiae isolates as fermentation starters and also test the possible strain impact on volatile profile of Assyrtiko wine. 163 S. cerevisiae isolates, which were previously selected from spontaneous alcoholic fermentation, were identified at strain level by interdelta-PCR genomic fingerprinting. Yeasts strains were examined for their fermentative capacity in laboratory scale fermentation on pasteurized Assyrtiko grape must.

Read More

EFFECT OF OXIDATION ON LOW MOLECULAR WEIGHT PHENOLIC FRACTION, SALIVARY PROTEINS PRECIPITATION AND ASTRINGENCY SUBQUALITIES OF RED WINES

Changes in the low molecular weight phenolic fraction, obtained by liquid-liquid microextraction technique, were studied after controlled oxidation of two typologies of Sangiovese wines (Brunello di Montalcino and Chianti Classico) belonging to two vintages (2017 and 2018). The fractions were characterized by LC-MS and quantified by HPLC. The most abundant extracted compounds were the phenolic acids. The effect of oxidation, vintage, and wine typology was stated by a three-ways ANOVA. Gallic and syringic acids significantly increased after oxidation while (–)-epicatechin decreased the most.

Read More

Effect of soil texture on early bud burst

Notre objectif est d’étudier de façon précise les relations entre la physiologie de la vigne et le sol, en prenant en compte l’effet millésime. Nous avons plus précisément étudier la précocité de débourrement de la vigne (stade D) en fonction de la texture du sol et plus particulièrement de la teneur en éléments grossiers.

Read More

Pacific Northwest wine regions and climates

This paper presents a review of wine regions in the Pacific Northwest (PNW) of North America. The PNW consists of the states of Oregon, Washington and Idaho and the province of British Columbia.

Read More

Biotic and abiotic factors affecting physiological aspects underlying vegetative vigour in two commercial grapevine varieties

Grapevine vigour, defined as the propensity to assimilate, store and/or use non-structural sugars for allowing fast growth of shoots and producing large canopies[1], is crucial to optimize vineyard management. Recently, a model has been proposed for predicting the vigor of young grapevines through the measurement of the vegetative growth and physiological parameters, such as water status and gas exchange[2]. Our objectives were (1) to explore the influence of the association of two grapevine varieties (Tempranillo and Cabernet Sauvignon, grafted onto R110 rootstocks) with arbuscular mycorrhizal fungi (AMF) on the vegetative vigour of young plants; and (2) to assess the effect of environmental factors linked to climate change on the vegetative vigour of Cabernet Sauvignon.

Read More