A traceability study on the Moscato wine chain

被引：53

作者：

Aceto, Maurizio ^{[1
]}

Robotti, Elisa ^{[1
]}

Oddone, Matteo ^{[2
]}

Baldizzone, Massimo ^{[3
]}

Bonifacino, Gabriella ^{[4
]}

Bezzo, Guido ^{[5
]}

Di Stefano, Rocco ^{[5
]}

Gosetti, Fabio ^{[1
]}

Mazzucco, Eleonora ^{[1
]}

Manfredi, Marcello ^{[1
]}

Marengo, Emilio ^{[1
]}

机构：

[1] Univ Piemonte Orientale, Dipartimento Sci & Innovaz Tecnol, I-15121 Alessandria, Italy

[2] Thermo Fisher Sci, I-20090 Rodano, MI, Italy

[3] ABB SpA, I-20099 Sesto San Giovanni, MI, Italy

[4] Ctr Sperimentale Vitivinicolo Tenuta Cannona, I-15071 Carpeneto, AL, Italy

[5] Consorzio Asti DOCG, I-14057 Isola Dasti, AT, Italy

来源：

FOOD CHEMISTRY | 2013年 / 138卷 / 2-3期

关键词：

Wine; Traceability; Production chain; Moscato; ICP-MS; Lanthanides; Principal Component Analysis; ELEMENTS; ATOMS;

D O I：

10.1016/j.foodchem.2012.11.019

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

To address the growing interest of consumers for information on the provenance of foodstuffs, the production chain of world renowned Moscato d'Asti white wine has been studied using the distribution of lanthanides as chemical markers. From soil to must, upon every stage of the chain, samples have been taken and analysed with ICP-MS in order to verify whether the original fingerprint of soil is maintained or not along the chain. Results of this traceability study show clearly that lanthanides fingerprint is kept unaltered in the passage soil-grapes-must, while fractionation occurs upon wine clarifying with bentonites. The second part of the work involves a study on 102 samples of Moscato d'Asti musts in order to verify how they reflect the features of the different geographical zones where they come from, and to build a basis to be able to identify possible adulterations performed by addition of foreign musts. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：1914 / 1922

页数：9

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