Metabolic Profiling and Stable Isotope Analysis of Wines: Pilot Study for Cross-Border Authentication

• Published in: Foods 2024-10, Vol.13 (21), p.3372
• Main Authors: Miricioiu, Marius Gheorghe, Ionete, Roxana Elena, Costinel, Diana, Simova, Svetlana, Gerginova, Dessislava, Botoran, Oana Romina
• Format: Article
• Language: English
• Subjects: Amino acids; Carbohydrates; Carbon 13; Chemical composition; Chromatography; Consumers; Dextrose; Discriminant analysis; Ethanol; Food industry; Food quality; Fraud; Fructose; Galactose; geographical origin differentiation; Geography; Globalization; Glucose; Harvesting; International organizations; Isotopes; Market value; Mass spectrometry; metabolic profile; Multivariate statistical analysis; NMR; Nuclear magnetic resonance; Organic acids; Phenols; Principal components analysis; Ratios; Scientific imaging; Stable isotopes; Statistical analysis; Trademarks; Volatile compounds; Wine; wine authenticity; Wine industry; Wineries; Wines
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods13213372

Globalization and free market dynamics have significantly impacted state economies, particularly in the wine industry. These forces have introduced greater diversity in wine products but have also heightened the risk of food fraud, especially in high-value commodities like wine. Due to its market value and the premium placed on quality, wine is frequently subject to adulteration. This issue is often addressed through regulatory trademarks on wine labels, such as Protected Designation of Origin (PDO) and Protected Geographic Indication (PGI). In this context, the metabolic profiles (organic acids, carbohydrates, and phenols) and stable isotope signatures (δ C, δ O, D/H , and D/H ) of red and white wines from four agroclimatically similar regions were examined. The study explored how factors such as grape variety, harvest year, and geographical origin affect wine composition, with a particular focus on distinguishing samples from cross-border areas. Multivariate statistical analysis was used to assess the variability in wine composition and to identify distinct groups of samples. Preliminary results revealed that organic acids and volatile compounds were found in lower concentrations than carbohydrates but were significantly higher than phenols, with levels ranging between 1617 mg/L and 6258 mg/L. Carbohydrate content in the wines varied from 8285 mg/L to 14662 mg/L. Principal Component Analysis (PCA) indicated certain separation trends based on the variance in carbohydrates (e.g., fructose, glucose, galactose) and isotopic composition. However, Discriminant Analysis (DA) provided clear distinctions based on harvest year, variety, and geographical origin.