IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 High density balsamic vinegar: application of stable isotope ratio analysis to determine watering down.

High density balsamic vinegar: application of stable isotope ratio analysis to determine watering down.

Abstract

Aceto balsamico di Modena IGP (ABM) is an Italian worldwide appreciated PGI (Protected Geographical Indication) vinegar,  obtained from cooked and/or concentrated grape must (at least 20% of the volume), with the addition of at least 10% of wine vinegar and a maximum 2% of caramel for color stability (EU Reg. 583/ 2009). The geographical origin of ABM ingredients is never specified.
Since 2013, the European Committee for Standardization (CEN) has issued a method for determining the water fraudulently added to the vinegar and the balsamic vinegar product (EN16466-3 18O-IRMS). The method is based on the stable isotope ratios analysis of the bulk AMB sample (expressed as δ18O in ‰ with respect to the international standard V-SMOW2).
Balsamic vinegars with very high density (higher than 1.37 g / mL of sugar) are available on the market. They are obtained by adding a high amount of concentrated must or by a long aging of the product in the barrel, which leads to an intense evaporation and concentration.
Products with such high density cannot be analyzed by using the official method as reported in the EN16466-3 18O-IRMS. Indeed, in this conditions, the equilibration between CO2 and the water in the sample, being the base principle of the process, does not occur.
In this work, the official method has been modified and validated, calculating repeatability (r) and reproducibility (R), by proceeding with a prior dilution of the sample and by applying a correction to the data in order to eliminate the diluent isotopic contribution. Considering the limit value of δ18O for a non-watered product reported in the literature for vinegar and for rectified concentrated must [1-2], the threshold limit of δ18O below which the ABM product can be considered as adulterated was identified.

References

[1] J. Agric. Food Chem. 2014, 62, 32, 8197–8203
[2] Food Control 2013, 29(1), 107–111

DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster

Authors

Perini Matteo1, Pianezze Silvia1 and Paolini Mauro

1FONDAZIONE EDMUND MACH

Contact the author

Keywords

stable isotope analysis, balsamic vinegar, high density, watering down

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

DETERMINATION OF MINERAL COMPOSITION IN CV. TERAN (VITIS VINIFERA L.) RED WINE AFFECTED BY PRE-FERMENTATIVE MASH COOLING, HEATING, SAIGNÉE TECHNIQUE AND PROLONGED POST-FERMENTATIVE MACERATIONS

This study aimed to determine mineral composition in red wine obtained from cv. Teran (Vitis vinifera L.), autochtonous Croatian grape variety. Six different vinification treatments, including the control treatment (7-day standard maceration), were performed to study the effects of: 48-hour pre-fermentative mash cooling (8 °C) followed by prolonged post-fermentative maceration of 13 days (C15), 28 days (C30), and saignée technique (juice runoff) proceeded with prolonged post-fermentative maceration of 13 days (CS15); and effect of 48-hour heating (50 °C) followed by prolonged post-fermentative maceration of 13 days (H15) and 28 days (H30) on macro- and microelements in wine.

Read More

Low and zero alcohol “wines”: impact of different dealcoholization processes on phenol profile and health benefits

Consumers’ demand for non-alcoholic wine has notably increased in the last years: this trend is a consequence of a growing interest in more healthy habits, and as a response to higher alcohol levels in wine due to climate change. In addition, drinking limitations due to physiological/pathological conditions (e.g., pregnancy, diabetes, hepatic disorders), driving regulations, ethical/religious considerations, and high import taxes on alcoholic beverages have positively influenced this marked (us$ 1.6 billion in 2021). International organisation of vine and wine (OIV) established that alcohol content defining wines must not be less than 8.5% vol, (OIV, 2017).

Read More

Organic mulches improve vine vigour, yield and physiological response in a semi-arid region

Recycled organic mulch within the row in vineyard floor management has become an interesting ecological strategy to adapt the crop to climate change consequences in semi-arid regions.
This study aimed to assess the impact of three recycled organic mulches [straw (STR), grape pruning debris (GPD), and spent mushroom compost (SMC)] and two conventional soil management practices [herbicide (HERB) and under-row tillage (TILL)] on vegetative vigour (NDVI), production (kg/plant), and physiological parameters (δ13C in grapes and leaf gas exchange during four grapevine phenology stages). Additionally, temperature and water soil parameters were collected at three soil depths. Data was collected during the 2021 and 2022 grapevine growing seasons in La Rioja, Spain.

Read More

The capacity of spectrofluorometric fingerprints to discern changes of wine composition: applications in classifying wine additives and tracking red wine maturation and ageing

Fluorescence spectroscopy combined with chemometrics has shown advantages in wine analysis due to being rapid, sensitive, and selective to fluorescent molecules. Especially due to the abundant phenolic compounds [1], the molecular fingerprints afforded by fluorescence spectroscopy can potentially be used to discern and track the change of wine composition, with two innovative investigations having been implemented.

Read More

Classification and prediction of tannin botanical origin through voltammetry and machine learning approach

The classification of enological tannins has gained importance following the OIV’s requirement to include their botanical origin on product labels (OIV-OENO624-2022).

Read More