ARTICLE | doi:10.20944/preprints202009.0317.v1
Subject: Chemistry, Food Chemistry Keywords: ICP-MS; trace elements; wine; Nizza; Barbera; authentication
Online: 14 September 2020 (00:49:48 CEST)
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.