title: H, C, and O Stable Isotope Ratios of Passito Wine.
abstract: In this study we investigated the effect of the grape withering process occurring during the production of Italian passito wines on the variability of the (D/H)I, (D/H)II, δ(13)C, and δ(18)O of wine ethanol and the δ(18)O of wine water. The production of PDO Erbaluce di Caluso Passito in five different cellars in Piedmont (Italy) was considered in two successive years. Moreover, samples of 17 different traditional Italian passito wines taken at different stages of maturation were taken into account. We found that the δ(18)O of must and wine water and the δ(18)O of ethanol decrease in the case of passito wines produced in northern and central Italy using postharvest drying of the grapes in dedicated ventilated or unventilated fruit drying rooms (fruttaio), during autumn-winter. For passito wines produced in southern Italy, where the main technique involves withering on the plant (en plein air), δ(18)O tends to increase. The (DH)I of wine ethanol did not change during withering, whereas the (DH)II and δ(13)C values changed slightly, but without any clear trend. Particular attention must be therefore paid in the evaluation of the δ(18)O data of passito wines for fraud detection.
authors.affiliation: †Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige (Trento), Italy.
authors.forename: Matteo
authors.initials: M
authors.lastname: Perini
authors.affiliation: § DISAFA - Food Science and Technology, University of Turin, Via L. da Vinci 44, 10095 Grugliasco (Turin), Italy.
authors.forename: Luca
authors.initials: L
authors.lastname: Rolle
authors.affiliation: †Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige (Trento), Italy.
authors.forename: Pietro
authors.initials: P
authors.lastname: Franceschi
authors.affiliation: †Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige (Trento), Italy.
authors.forename: Marco
authors.initials: M
authors.lastname: Simoni
authors.affiliation: § DISAFA - Food Science and Technology, University of Turin, Via L. da Vinci 44, 10095 Grugliasco (Turin), Italy.
authors.forename: Fabrizio
authors.initials: F
authors.lastname: Torchio
authors.affiliation: #MIPAAF - Dipartimento dell'Ispettorato centrale della tutela della qualità e repressione frodi dei prodotti agro-alimentari Direzione generale della prevenzione e del contrasto alle frodi agroalimentari Ufficio PREF IV, Laboratorio Centrale di Roma, via del Fornetto 85, Rome, Italy.
authors.forename: Vincenzo
authors.initials: V
authors.lastname: Di Martino
authors.affiliation: #MIPAAF - Dipartimento dell'Ispettorato centrale della tutela della qualità e repressione frodi dei prodotti agro-alimentari Direzione generale della prevenzione e del contrasto alle frodi agroalimentari Ufficio PREF IV, Laboratorio Centrale di Roma, via del Fornetto 85, Rome, Italy.
authors.forename: Rosa Maria
authors.initials: RM
authors.lastname: Marianella
authors.affiliation: § DISAFA - Food Science and Technology, University of Turin, Via L. da Vinci 44, 10095 Grugliasco (Turin), Italy.
authors.forename: Vincenzo
authors.initials: V
authors.lastname: Gerbi
authors.affiliation: †Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige (Trento), Italy.
authors.forename: Federica
authors.initials: F
authors.lastname: Camin
mesh_terms: D002247:Carbon Isotopes / Q000032:analysis*; D003903:Deuterium / Q000032:analysis*; D000431:Ethanol / Q000032:analysis; D005638:Fruit / Q000737:chemistry; D007558:Italy; D013058:Mass Spectrometry; D010103:Oxygen Isotopes / Q000032:analysis*; D012621:Seasons; D027843:Vitis / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D002247:Carbon Isotopes; D010103:Oxygen Isotopes; D000431:Ethanol; D003903:Deuterium
keywords: Passito wine; isotope ratio mass spectrometry; withering process; δ18O