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Am. J. Enol. Vitic. 50:4:409-417 (1999)
Copyright © 1999 by the American Society for Enology and Viticulture.
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Characterization of the Geographic Origin of Bordeaux Wines by a Combined Use of Isotopic and Trace Element Measurements

G. J. Martin 1, M. Mazure 2, C. Jouitteau 3, Y.-L. Martin 4, L. Aguile 5, and P. Allain 5

1 CEAIS, Site de la Géraudiére, Rue P.A. Bobierre, BP 72304, 44323 Nantes cedex 3, France
2 Labométhodes, 166 Avenue Jean Jaurés, 46000 Cahors, France
3 LAIEM, Université de Nantes-CNRS, 2 rue de la HoussiniËre, B.P. 92208, 44322 Nantes cedex 03, France
4 Eurofins Scientific International, 2394 Route 130, NJ 08810 Dayton, USA
5 Laboratoire de Toxicologie, Université d'Angers, 2 boulevard Lavoisier, 49000 Angers, France.

gejemartin{at}aol.com

The authentication potential of combined isotopic and trace element analyses of wines from a relatively restricted geographical area has been estimated for the Bordeaux region in France. The natural abundance isotopic ratios of hydrogen, oxygen, and carbon, from water and ethanol extracted from the wine enable some distinctions between subregions. However the SNIF-NMR (Site-specific Natural Isotope Fractionation studied by NMR) and IRMS (Isotope Ratio Mass Spectrometry) parameters, which are subject to climatic influences, are usually more efficient for characterizing the year of production of a given appellation than for distinguishing different appellations. In this respect, significant enhancement of the authentication performances is achieved by considering selected trace elements which are specific of the soil. Appropriate isotopic and trace element databases enable specific subregions, even of small size, to be characterized by typical analytical patterns. It is then possible, as illustrated in the case of Pauillac wines, to determine whether commercial samples meet the quality criteria required by famous appellations.

Key words: wine, authenticity, isotope ratios, trace elements, IRMS, SNIF-NMR

Submitted on February 22, 1999






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Copyright © 1999 by the American Society for Enology and Viticulture.