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Multi-element and multi-isotopic profiles of Port and Douro wines as tracers for authenticity

2022-10-15Journal article Restricted access
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dc.contributor.authorCoelho, Inês
dc.contributor.authorMatos, Ana Sofia
dc.contributor.authorEpova, Ekaterina N.
dc.contributor.authorBarre, Julien
dc.contributor.authorCellier, Robin
dc.contributor.authorOgrinc, Nives
dc.contributor.authorCastanheira, Isabel
dc.contributor.authorBordado, João
dc.contributor.authorDonard, Olivier F.X.
dc.date.accessioned2023-01-23T12:04:19Z
dc.date.available2023-01-23T12:04:19Z
dc.date.issued2022-10-15
dc.description.abstractPort and Douro wines are produced in the Douro Demarcated Region using different wine making processes. This works aims at evaluating the influence of the geographical origin and the wine making process in their multielement (Li, Be, B, Al, Cr, Mn, Co, Ni, Cu, Zn, As, Se, Rb, Sr, Mo, Ag, Cd, Sn, Tl, Pb, Fe, Mg, P, Ca, Na, K) and isotopic compositions (87Sr/86Sr, δ11B, xPb/yPb, δ18O). Fifteen samples of each were analysed. ANOVA identified significant differences for Ca, Na, Rb, Zn, Cu, Cr, Se, 206Pb/204Pb, 207Pb/204Pb, 206Pb/207Pb and δ11B. PCA revealed that Cr, Se and Cu are the main contributors for discrimination by type of wine. 87Sr/86Sr and δ18O are region specific and not influenced by the winemaking process or storage. Thus, make good natural tracers for geographical origin of this region. HCA suggested a common profile in Port and Douro in white wines, for Sr and K, which should be further investigated.pt_PT
dc.description.abstractHighlights: Inorganic analysis was used to study the geographical authenticity of wines; Port and Douro wines have different inorganic signatures; The wine making process influences the multielement fingerprint; Cr, Se and Cu are the main contributors for discrimination by type of wine; 87Sr/86Sr and δ18O are specific to the region.pt_PT
dc.description.sponsorshipThe scientific work was funded by project METROFOOD-PP from the European Union’s Horizon 2020 research and innovation program under Grant Agreement No 871083 and project MASSTWIN from the European Union’s Horizon 2020 research and innovation programme under grant agreement no. 692241, and the MARSS EquiPex Project The authors acknowledge Fundação para a Ciência e a Tecnologia (FCT - MCTES) for its financial support via the project UIDB/00667/2020pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationJ Food Compost Anal. 2023 jan;115:104988. doi: 10.1016/j.jfca.2022.104988. Epub 2022 Oct 15pt_PT
dc.identifier.doi10.1016/j.jfca.2022.104988pt_PT
dc.identifier.issn0889-1575
dc.identifier.urihttp://hdl.handle.net/10400.18/8446
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationMETROFOOD-RI Preparatory Phase Project
dc.relationMASSTWIN – Spreading excellence and widening participation in support of mass spectrometry and related techniques in Health, the Environment, and Food Analysis
dc.relationResearch and Development Unit for Mechanical and Industrial Engineering
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0889157522006068pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectWine authenticitypt_PT
dc.subjectPort Winept_PT
dc.subjectDouro Winept_PT
dc.subjectIsotopic Analysispt_PT
dc.subjectMultielement Analysispt_PT
dc.subjectChemometricspt_PT
dc.subjectGeographical Originpt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleMulti-element and multi-isotopic profiles of Port and Douro wines as tracers for authenticitypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMETROFOOD-RI Preparatory Phase Project
oaire.awardTitleMASSTWIN – Spreading excellence and widening participation in support of mass spectrometry and related techniques in Health, the Environment, and Food Analysis
oaire.awardTitleResearch and Development Unit for Mechanical and Industrial Engineering
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/871083/EU
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/692241/EU
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00667%2F2020/PT
oaire.citation.startPage104988pt_PT
oaire.citation.titleJournal of Food Composition and Analysispt_PT
oaire.citation.volume115pt_PT
oaire.fundingStreamH2020
oaire.fundingStreamH2020
oaire.fundingStream6817 - DCRRNI ID
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameEuropean Commission
project.funder.nameEuropean Commission
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.embargofctAcesso de acordo com política editorial da revista.pt_PT
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublicatione6850d37-797f-4902-bda2-92df1ef57b43
relation.isProjectOfPublicationbc85ee16-1df6-4a1d-b8b9-3c4f9693a641
relation.isProjectOfPublication45c198e9-afc4-48de-bec9-33ada4f18bee
relation.isProjectOfPublication.latestForDiscoverye6850d37-797f-4902-bda2-92df1ef57b43

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