Strontium isotope characterization of wines from Quebec, Canada. (1st November 2016)

• Record Type: Journal Article
• Authors: Vinciguerra, Victor; Stevenson, Ross; Pedneault, Karine; Poirier, André; Hélie, Jean-François; Widory, David
• Is Part Of: Food chemistry. Volume 210(2016)
• Page Start: 121
• Page End: 128
• Publication Date: 2016-11-01
• Subjects: Wine -- Geographic provenance -- Strontium isotope ratios -- Food authentication; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.04.017
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Strong relationships exist between the 87 Sr/ 86 Sr of the wine, of the grape and of the labile fraction of the soil. Vinification process does not alter the overall Sr budget. Plants may be able to also extract strontium from the bulk fraction of the soil. Abstract: The 87 Sr/ 86 Sr isotope ratios were measured on grape, wine and soil samples collected in 13 commercial vineyards located in three major wine producing areas of Quebec (Canada). The soils yield Sr isotope ratios that are intimately related to the local geology and unambiguously discriminate the different producing areas. A strong relationship exists between the 87 Sr/ 86 Sr isotope ratios of the wine and the grapes. This suggests that the vinification process does not alter the overall Sr budget. Although the Sr isotope ratios of the grapes do not show a strong correlation with the bulk Sr isotope composition of the soil, they do correlate strongly with the Sr isotope composition contained in the labile fraction of the soil. This indicates that the labile fraction of the soil represents the Sr reservoir available to the plant during its growth. This study demonstrates that the Sr isotope approach can be used as a viable tool in forensic science for investigating the provenance of commercial wines.