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…

Temperature variability assessment at vineyard scale: control of data accuracy and data processing protocol

Climatic variability studies at fine scale have been developed in recent years with the reduction of material cost and the development of competitive miniaturized sensors. This work is forming part the LIFE-ADVICLIM project, of which one of the objectives is to model spatial temperature variability at vineyard scale. In the Bordeaux pilot site, a large network of data loggers has been set up to record temperature close to the vine canopy. The reduced distance between plant foliage and measurement equipment raises specific issues and leads to an increased rate of outliers compared to data retrieved from classical weather stations. Some of these were detected during data analysis, but others could not be easily identified. The present study aims to address the issue of data quality control and provide recommendations for data processing in climatic studies at fine scale.

Read More

Consistency of the hydraulic traits and stomatal responses in grapevines with contrasting hydraulic vulnerability

Different from wild species in arid and semiarid conditions, cultivated species are very sensitive to drought and, beyond some stress thresholds, food production is not possible

Read More

The heritage behind the very old vineyards – The novelty with tradition for the future 

In Portugal, the prospection and conservation of representative samples of intra-varietal variability of grapevine has been carried out for 46 years, and in 2010 an infrastructure was created for the conservation of all these genetic resources – the portuguese association for grapevine diversity (porvid) experimental centre for the conservation of grapevine diversity. the aim is to save the genetic identity of ancient varieties to prevent their imminent loss and to preserve the raw material for current and future selections, thus adding economic value and sustainability to the vine and wine sector.

Read More

Water relations, growth and yield of grapevines in Portugal’s Douro wine region

The hot and dry climate of the Demarcated Region of Douro (DRD), Portugal, particularly during the summer, induces soil water deficits that influence the growth and development of grapevines.

Read More

Circular economy strategies to reintegrate grape pomace from cv. Lagrein into the food chain

The project REALISM (regionality and circular economy in food products to counteract the Metabolic Syndrome (M.S.)) was initiated to develop antioxidant-rich food products with the ability to reduce the risk of developing the M.S.

Read More