Analytical strategies for Sr and Pb isotopic signatures by MC-ICP-MS applied to the authentication of Champagne and other sparkling wines

Effects of geographical origin, vintage, and soil on stable isotopes and mineral elements in Ecolly grape berries for traceability

Stable isotopes and multi-element profiles of grapes and corresponding soils from different origins and vintages were determined by IRMS and ICP-MS, respectively. Stable isotope ratios and multi-element contents show significant differences among distinct regions and vintages. Grapes and soils were separated using δ2H and δ18O according to regions and vintages. PCA and CA results further verified that multi-element profiles were influenced by origins and vintages. In particular, δ2H, δ18O, and 21 elements in grapes were correlated with those in soil. Redundancy and Spearman analyses revealed that the BCF values were related to the longitude, latitude, altitude, precipitation, and average temperature. RF shows better performance than PLS-DA for discriminating grape origins and vintages. K, Tb, Cs, δ2H, and Co were important variables in discriminating grape origins. These findings confirm that isotopic and elemental profiles depend on the origin, vintage, and soil, establishing a promising method to discriminate grape origins and vintages.

A mid-infrared spectroscopy-random forest system for the origin tracing of Chinese geographical indication Aconiti Lateralis Radix Praeparata

Reliable origin certification methods are essential for the protection of high-value genuine medicinal material with designated origins and geographical indication (GI) products. Aconiti Lateralis Radix Praeparata (Fuzi), one well-known traditional Chinese medicine and geographical indication products have remarkable efficacy and wide clinical application, with high demand in domestic and international markets. The efficacy and price of Fuzi from different origins vary, and it is difficult for the general public to accurately identify them through traditional experience. The mass spectrometry detection technology based on the plant metabolomics is tedious and lengthy in test sample preparation, complicated in operation, long in detection time, and low in reproducibility. As a sophisticated, green, fast, and low-loss detection technique, infrared spectroscopy is integrated by machine learning to bring new ways for quality regulation and control of traditional Chinese medicines. An analytical method based on mid-infrared spectroscopy combined with a random forest algorithm was developed to verify the geographical origin of authentic herbs and/or GI products. The method successfully predicted and classified three varieties of Chinese GI Fuzi and four varieties of non-GI Fuzi. In this study, an environment-friendly traceability strategy with fast analysis, low sample loss and high precision was used to provide a new strategy for identifying the origin of Fuzi.

Specificity and Origin of the Stability of the Sr Isotopic Ratio in Champagne Wines

The ⁸⁷Sr/⁸⁶Sr ratio of 39 Champagnes from six different brands, originating from the whole “Appellation d’Origine Contrôlée” (AOC) Champagne was analyzed to establish a possible relation with the geographical origin. Musts (i.e., grape juice) and base wines were also analyzed to study the evolution of the Sr isotopic ratio during the elaboration process of sparkling wine. The results demonstrate that there is a very homogeneous Sr isotopic ratio (⁸⁷Sr/⁸⁶Sr = 0.70812, n = 37) and a narrow span of variability (2σ = 0.00007, n = 37). Moreover, the Sr concentrations in Champagnes have also low variability, which can be in part explained by the homogeneity of the bedrock in the AOC Champagne. Measurements of the ⁸⁷Sr/⁸⁶Sr ratio from musts and base wines show that blending during Champagne production plays a major role in the limited variability observed. Further, the ⁸⁷Sr/⁸⁶Sr of the musts were closely linked to the ⁸⁷Sr/⁸⁶Sr ratio of the vineyard soil. It appears that the ⁸⁷Sr/⁸⁶Sr of the product does not change during the elaboration process, but its variability decreases throughout the process due to blending. Both the homogeneity of the soil composition in the Champagne AOC and the blending process during the wine making process with several blending steps at different stages account for the unique and stable Sr isotopic signature of the Champagne wines.