applicazione dei metodi isotopici e dell’analisi sensoriale negli studi sull’origine dei vini

Traceability of agro-alimentary products is very important to certify their origin. This work aimed to characterize wines obtained by the same cultivar (Nero d’Avola and Fiano) – grown in regions with different soil and climate conditions during three vintages (2003-2005) – employing isotopic analyses (NMR and IRMS) and sensory analyses. The effectiveness of stable isotopes ratios (D/H)1, 13C/12C and 18O/16O to assess the geographical origin of wines is affected by the natural variability of these parameters. Their usefulness in wine origin identification improves when they are used jointly. (D/H)1 and 18O/16O ratios depend on latitude but, in the meantime, 18O/16O is noticeably modified by the meteorological course during grape ripening. The most powerful ratios to discriminate between regions are (D/H)1 and 18O/16O (Versini and Monetti, 1996). The isotopic and the sensory analyses together allowed to distinguish wines from different regions.