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Beverages 2018, 4(3), 54; https://doi.org/10.3390/beverages4030054

Wine Traceability Using Chemical Analysis, Isotopic Parameters, and Sensory Profiles

CREA Research Centre for Viticulture and Enology, Via Micca 35, 14100 Asti, Italy
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Received: 21 May 2018 / Revised: 17 July 2018 / Accepted: 23 July 2018 / Published: 27 July 2018
(This article belongs to the Special Issue Wine traceability)
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Abstract

NMR/IRMS techniques are now widely used to assess the geographical origin of wines. The sensory profile of a wine is also an interesting method of characterizing its origin. This study aimed at elaborating chemical, isotopic, and sensory parameters by means of statistical analysis. The data were determined in some Italian white wines—Verdicchio and Fiano—and red wines—Refosco dal Peduncolo Rosso and Nero d’Avola—produced from grapes grown in two different regions with different soil and climatic conditions during the years 2009–2010. The grapes were cultivated in Veneto (northwest Italy) and Marches (central Italy). The results show that the multivariate statistical analysis PCA (Principal Component Analysis) of all the data can be a useful tool to characterize the vintage and identify the origin of wines produced from different varieties. Moreover, it could discriminate wines of the same variety produced in regions with different soil and climatic conditions. View Full-Text
Keywords: NMR; IRMS; sensory analyses; traceability; geographical origin; isotopes NMR; IRMS; sensory analyses; traceability; geographical origin; isotopes
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Bonello, F.; Cravero, M.C.; Dell’Oro, V.; Tsolakis, C.; Ciambotti, A. Wine Traceability Using Chemical Analysis, Isotopic Parameters, and Sensory Profiles. Beverages 2018, 4, 54.

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