87Sr/86Sr isotope ratios in soils, vine leaves, grapes and wines of the Italian volcanic districts authenticate their respective terroirs

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2025-08-13 DOI:10.1016/j.foodcont.2025.111641

Saar de Almeida Bruna , Widory David , D.'Antonio Massimo , Mercurio Mariano , Morra Vincenzo , Stevenson Ross , Fedele Lorenzo

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Abstract

Interest in the origin and traceability of agri-food products has led to an increasing number of publications using strontium isotope ratios as a geographic tracer. We used ⁸⁷Sr/⁸⁶Sr isotope systematics to authenticate the provenance of wine from different volcanic districts of Italy. Samples of soil, grapes, leaves and bottled wines from 6 different wineries were analysed. A detailed study of the different soil horizons from the Somma-Vesuvio area demonstrates the relationship between the ⁸⁷Sr/⁸⁶Sr of the soils and the different parts of the grapevine (root, steam, grape, grape pulp, grape seed, grape skin), and the soil characteristics (soil type, granulometry, root density) that control the ⁸⁷Sr/⁸⁶Sr of the end-products. Results showed that the geological characteristics of volcanic terranes of Italy, and in particular the northwest to southeast ⁸⁷Sr/⁸⁶Sr gradient, are inherited by the wines of each region, such that the wines can be discriminated and authenticated by their isotope ratios.

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意大利火山地区的土壤、葡萄叶、葡萄和葡萄酒中的87Sr/86Sr同位素比值证明了它们各自的风土

对农产品的来源和可追溯性的兴趣导致越来越多的出版物使用锶同位素比率作为地理示踪剂。我们用87Sr/86Sr同位素系统鉴定了意大利不同火山地区葡萄酒的来源。研究人员分析了来自6个不同酒厂的土壤、葡萄、树叶和瓶装葡萄酒样本。对索玛-维苏维奥地区不同土层的详细研究表明，土壤的87Sr/86Sr与葡萄的不同部位（根、蒸汽、葡萄、葡萄果肉、葡萄籽、葡萄皮）以及控制最终产品87Sr/86Sr的土壤特征（土壤类型、粒度、根密度）之间存在关系。结果表明，意大利火山地体的地质特征，特别是西北至东南87Sr/86Sr梯度，被各个产区的葡萄酒所继承，可以通过其同位素比值对葡萄酒进行鉴别和鉴定。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.