Elemental analysis for categorization of wines and authentication of their certified brand of origin

Rodrigues, Sónia; Otero, Marta; Alves, Adilson Francelino; Coimbra, Joana; Silva, Artur M. S.; Pereira, Eduarda; Duarte, Armando C.

doi:10.1016/j.jfca.2010.12.003

Cited by 82 publications

(63 citation statements)

References 52 publications

(75 reference statements)

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“…), while the remaining were between < 0.07 and 9.0, as observed in the literature. 4,[6][7][8][25][26][27] The boron isotopic ratios for Italian, French and South African wines have been reported in the literature, and the obtained values are in agreement with the expected ratios for the two wines sampled first. However, for the South African wines, only the first value fits with the expected value (4.185-4.223), and the other three are much higher.…”

Section: Application To Red Wine Samples: Boron Content and Isotopic supporting

confidence: 61%

Boron Isotopic Ratio in Brazilian Red Wines: a Potential Tool for Origin and Quality Studies?

Almeida¹,

Almeida²,

Saint’Pierre³

et al. 2017

J. Braz. Chem. Soc.

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For the first time, the boron isotopic ratio is reported for Brazilian red wines. The boron concentration, 11 B/ 10 B isotopic ratio and δ 11 B were determined in 89 red wines produced in Campanha Gaúcha, Serra Gaúcha ( ). The obtained 11 B/ 10 B ratios were quite different from those observed in the literature. The ratios were quite similar among the Southern Brazilian wine producing areas, but a large difference was observed when compared with the Northeastern wines, allowing for the differentiation between these two important Brazilian wine regions. The results have also shown that is possible, based on the boron isotopic ratio, to differentiate the Brazilian red wines from Chilean, Italian and Portuguese red wine.

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Section: Application To Red Wine Samples: Boron Content and Isotopic supporting

confidence: 61%

Boron Isotopic Ratio in Brazilian Red Wines: a Potential Tool for Origin and Quality Studies?

Almeida¹,

Almeida²,

Saint’Pierre³

et al. 2017

J. Braz. Chem. Soc.

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“…Taking as reference the measurements made in wines by Rodrigues et al (2011), and in fruit juices by Szymczycha-Madeja et al (2014), the expected elemental concentration values of certain juices could be very low and in some cases even difficult to detect. Czech J.…”

Section: Methodsmentioning

confidence: 99%

Effects of pre- and post-harvest factors on the selected elements contents in fruit juices

Paula¹,

Guiné²,

Cruz‐Lopes³

et al. 2015

Czech J. Food Sci.

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Pre-and post-harvest factors determine the levels of the selected risk elements in100% fruit juices. The juices samples closely followed the Brix international reference values. Fruit juices presented the following order of the elements mean concentrations: cadmium (1.597 μg/l), chromium (2.767 μg/l), lead (20.75 μg/l), nickel (73.37 μg/l), zinc (545.9 μg/l), and iron (1792 μg/l), measured by AAS. The pre-harvest factors (origin, fruit, and agriculture) and the post-harvest factors (blending, packaging, conservation, pasteurisation, and process) were evaluated according to the manufacturers information and were correlated with the elements concentrations of fruit juices. A strong relationship was detected between the fruit species used for the juice production (i.e. pre-harvest factor) and their elements concentrations. Furthermore, multiple correspondence analysis was used for reducing the data dimension by grouping the factors. The zinc concentration was detected as a potential proxy for the identification of the fruit juices manufacturing process.

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“…The ICP OES technique has been extensively employed in the determination of trace elements in wine (Péres-Jordán et al 1998;Gonzálvez et al 2008;Rodrigues et al 2011;Alkiş et al 2014). Despite many advantages of this technique, one of the main problems is the high consumption of plasma-forming gas.…”

Section: Introductionmentioning

confidence: 99%

“…For the determination of elemental composition of wines, it is required to properly prepare the samples. Taking into consideration that wine is a complex water-ethanol mixture, containing various inorganic and organic substances at different levels (Álvarez et al 2007;Pyrzyńska 2007;Gonzálvez et al 2008;Moreno et al 2008;Voica et al 2009;Rodrigues et al 2011), the sample preparation stage is very important in the analysis of particular wine components. The preparation of wine samples for metal and metalloid determination includes microwave-assisted acid digestion, UV-assisted digestion, thermal digestion in an open reactor, sample dilution, dry Electronic supplementary material The online version of this article (doi:10.1007/s12161-016-0567-6) contains supplementary material, which is available to authorized users.…”

Section: Introductionmentioning

confidence: 99%

Determination of Metals and Metalloids in Wine Using Inductively Coupled Plasma Optical Emission Spectrometry and Mini-torch

Zioła-Frankowska

Frankowski

2016

Food Anal. Methods

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In the present study, an inductively coupled plasma optical emission spectrometer ICPE-9820 with the mini-torch technology that significantly reduces the consumption of plasma gas to 7.0 L min respectively). The recoveries were between 88.2 and 110 %, 65.9 and 106 %, and 62.8 and 109 %, whereas the relative standard deviations (RSDs) varied between 0.04 and 4.62 %, 0.74 and 5.57 %, and 0.70 and 5.80 %, respectively, for the procedure of sample dilution, microwave digestion, and water bath digestion.

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Elemental analysis for categorization of wines and authentication of their certified brand of origin

Cited by 82 publications

References 52 publications

Boron Isotopic Ratio in Brazilian Red Wines: a Potential Tool for Origin and Quality Studies?

Boron Isotopic Ratio in Brazilian Red Wines: a Potential Tool for Origin and Quality Studies?

Effects of pre- and post-harvest factors on the selected elements contents in fruit juices

Determination of Metals and Metalloids in Wine Using Inductively Coupled Plasma Optical Emission Spectrometry and Mini-torch

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