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A study has been completed to look at the ratio of stable isotopes of  δ18O, (D/H)I, (D/H)II, δ13C, δ15N and 87Sr/86Sr moving from the soil, through the cultivation of grapes and their preparation at different stages into wine.  The isotopic ratio of 87Sr/86Sr does not vary significantly from grape to wine, and δ15N has been proposed as further isotopic marker for the geographical characterisation of grape products.

The paper in Food Chemistry by Caterina Durante et al is in press, but the abstract can be read at http://www.sciencedirect.com/science/article/pii/S0308814616306318

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