Isotopic model for detecting original wine product |
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| Karalis, P., Poutouki, A. E., Dotsika, E. |
- Abstract:
- Wine products such as vinegar are susceptible to serious fraud incidents, as the result of a mixing of chemical ingredients and water, with a direct impact on both consumers and producers. However, a manufactured with a natural vinegar displays different isotopic identity despite their chemical identity. The isotopic distribution of elements of raw materials is determined by local conditions (e.g. rainfall, soil, topography, climate) during the environmental and biochemical pathway from the atmosphere, rain water and soil, plant (vineyard), wine and finally the vinegar. 18?/16?, 13C/12C and D/H isotope values of authentic vinegars in Greece range from -1.8‰ to +5.0‰, from -23.7‰ to -27.8‰ and from 98 ppm to 105 ppm, respectively. Finally, 14C values reflected the 14C variations of atmospheric CO2.
- Keywords:
- stable isotopes, radiocarbon, authentication, wine products
- Download:
- IMEKO-TC23-2017-094.pdf
- DOI:
- -
- Event details
- IMEKO TC:
- TC23
- Event name:
- 3rd IMEKOFOODS Conference
- Title:
Metrology Promoting Standardization and Harmonization in Food and Nutrition
- Place:
- Thessaloniki, GREECE
- Time:
- 01 October 2017 - 04 October 2017