Exploratory Analysis of Sparkling Wines Based in the Combined Data of Stable Isotope Analysis with Physicochemical Variables and Volatile Profile

Abstract

This work performs an exploratory analysis of the sparkling wines from the state of Rio Grande do Sul, Brazil. Samples of traditional sparkling wine and Moscatel sparkling wine were analyzed and chemometrics tools were applied to physicochemical, gas chromatography and stable carbon isotope analysis. The carbon isotope ratio (δ 13 C-CO 2 ) of the samples presents great heterogeneity and confirm that the isotopic signature of the CO 2 could be derived from the fermentation of C4 sugar. The principal component analysis (PCA) was capable to discriminate and classify the samples in their respective groups and combined data approach was especially important to identify the correlation between the studied variables. With the increasing production of sparkling wines in Brazil, this work helps to evaluate the standards of the local sparkling wines.

Selected Instrumental Techniques Applied in Food and Feed: Quality, Safety and Adulteration Analysis

“…Wine isotopic analysis for determining the origin and label verification has been used for 30 years [ 226 ]. More recently, dos Santos and coworkers [ 219 ] used the carbon isotope ratio to confirm that the isotopic signature of the CO 2 could be derived from C4 sugar’s fermentation. Buzek and coworkers [ 218 ] demonstrated that the oxygen isotope ratio from a yet to be described source (i.e., Moravian/Czech Republic wines) could be compared to other European wines for which ratios were previously assessed, highlighting the usefulness of the isotopic ration databank/base construction and curation.…”