Differentiation between Organic and Non-Organic Wines from Helan Mountain East Region Based on Elemental Contents and Stable Isotope Ratios

doi:10.7506/spkx1002-6630-201716040

FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (16): 251-255.doi: 10.7506/spkx1002-6630-201716040

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Differentiation between Organic and Non-Organic Wines from Helan Mountain East Region Based on Elemental Contents and Stable Isotope Ratios

WU Hao, ZHOU Yu, CHEN Jingbo, CHEN Deqi, JIN Xiaolei, JIN Baohui, XIE Liqi, LIN Guanghui,

(1. Food Inspection Center of CIQ-Shenzhen, Shenzhen Entry-Exit Inspection and Quarantine Bureau, Shenzhen 518016, China; 2. Xiamen Entry-Exit Inspection and Quarantine Bureau, Xiamen 361000, China; 3. Ningxia Daylong Wine Co. Ltd., Yinchuan 750100, China; 4. Graduate School at Shenzhen, Tsinghua University, Shenzhen 518055, China; 5. Key Laboratory for Earth System Modeling, Ministry of Education, Department of Earth System Science, Tsinghua University, Beijing 100084, China)

Online:2017-08-25 Published:2017-08-18

Abstract

Abstract: In this study, we analyzed elemental contents and stable isotope ratios of carbon (C) and nitrogen (N) in organic and non-organic wines from Helan mountain east region in Ningxia of China and then used the obtained data to distinguish between the two wines. Our results showed that there were significant differences in the contents of several metal elements including Na, Mg, K, Al and Cu between the organic and non-organic wines and that the δ13C ratios of ethyl alcohol and glycerol in the organic wine were much lower than those in the non-organic one, but the N stable isotope ratios were significantly higher than those in the non-organic one. Thus, C and N stable isotopes and the contents of selected metal elements could be used to effectively distinguish between organic and non-organic wines by principal component analysis. This method has a great potential to be applied for organic wine authentication and therefore can provide a technical support for the development of the wine industry in this region.

Key words: organic fertilizer, grape, alcoholic beverage, metal element, food authentication

CLC Number:

TS262.6

WU Hao, ZHOU Yu, CHEN Jingbo, CHEN Deqi, JIN Xiaolei, JIN Baohui, XIE Liqi, LIN Guanghui,. Differentiation between Organic and Non-Organic Wines from Helan Mountain East Region Based on Elemental Contents and Stable Isotope Ratios[J]. FOOD SCIENCE, 2017, 38(16): 251-255.

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Differentiation between Organic and Non-Organic Wines from Helan Mountain East Region Based on Elemental Contents and Stable Isotope Ratios

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