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A number of methods exist to identify the authenticity and origin of wines. However until recently analysing the volatile component of wine has been problematic. A new technique has been developed that should allow analysis of the oxygen, carbon and hydrogen isotope content of the volatile fraction of wine. Isotopic ratios are characteristic of the plant type and geographical region. It is hoped that with the new techniques, trace elements in water and water 18O/ 16O isotope ratio should be able to identify geographical origin of the wine sample.
The study will begin by optimising the GC-IRMS (Gas Chromatography- Isotope Ratio Mass Spectroscopy), GC Pyrolysis-IRMS (Gas Chromotography Pyrolysis - Isotope Ratio Mass Spectroscopy) techniques. Known samples will then be tested using the two techniques to determine 2H/1H and 18O/16O isotopic ratios (using GC Pyrolysis-IRMS) and 13C/ 12C isotopic ratios (using GC-IRMS), which will then be use to formulate a database. This database, in conjunction with the trace elements from water analysis and the water 18O/16O ratio, should allow the geographic origin of unknown wine samples to be determined.
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The results of the study will be statistically analysed to identify the limit of measurement for the technique and assess the usefulness of the technique in wine origin evaluation.
<p>Find more about this project and other FSA food safety-related projects at the <a href="http://www.food.gov.uk/science/research/" target="_blank">Food Standards Agency Research webpage</a>.