Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Authentication and Traceability Study on Barbera d'Asti and Nizza DOCG Wines: The Role of Trace- and Ultratrace Elements

Maurizio Aceto
* ORCID logo ,
Federica Gulino
ORCID logo ,
Elisa Calà
,
Elisa Robotti
,
Maurizio Petrozziello
ORCID logo ,
Christos Tsolakis
ORCID logo ,
Claudio Cassino
ORCID logo
Version 1 : Received: 11 September 2020 / Approved: 14 September 2020 / Online: 14 September 2020 (00:49:48 CEST)

A peer-reviewed article of this Preprint also exists.

Aceto, M.; Gulino, F.; Calà, E.; Robotti, E.; Petrozziello, M.; Tsolakis, C.; Cassino, C. Authentication and Traceability Study on Barbera d’Asti and Nizza DOCG Wines: The Role of Trace- and Ultra-Trace Elements. Beverages 2020, 6, 63. Aceto, M.; Gulino, F.; Calà, E.; Robotti, E.; Petrozziello, M.; Tsolakis, C.; Cassino, C. Authentication and Traceability Study on Barbera d’Asti and Nizza DOCG Wines: The Role of Trace- and Ultra-Trace Elements. Beverages 2020, 6, 63.

Abstract

Barbera d'Asti - including Barbera d'Asti superiore - and Nizza are two DOCG (Denominazione di Origine Controllata e Garantita) wines produced in Piemonte (Italy) from Barbera grape variety. Differences among them arise in the production specifications in terms of purity, ageing and zone of production, in particular with concern to Nizza, which has more stringent rules and can therefore be considered as the one with the highest market value, with even three-fold more average prices. To guarantee producers and consumers, authentication methods must be developed in order to distinguish among the different wines. As the production zones totally overlap, it is important to verify whether the distinction is possible or not according to metals content, or whether chemical markers more linked to winemaking are needed. In this work, Inductively Coupled Plasma (ICP) elemental analysis and multivariate data analysis are used to study the authentication and traceability of samples from the three designations of 2015 vintage. The results show that, as far as elemental distribution in wine is concerned, work in the cellar, rather than geographic provenance, is crucial for the possibility of distinction.

Keywords

ICP-MS; trace elements; wine; Nizza; Barbera; authentication

Subject

Chemistry and Materials Science, Food Chemistry

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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