sira in wine - News - FoodAuthenticity2024-03-29T09:41:37Zhttps://www.foodauthenticity.global/blog/feed/tag/sira%2Bin%2BwineDetermination of the Variation of Stable Isotope Ratios from Soil to Grape to Winehttps://www.foodauthenticity.global/blog/determination-of-the-variation-of-stable-isotope-ratios-from-soil2016-04-29T16:14:53.000Z2016-04-29T16:14:53.000ZMark Woolfehttps://www.foodauthenticity.global/members/MarkWoolfe<div><p>A study has been completed to look at the ratio of stable isotopes of  δ<sup>18</sup>O, (D/H)<sub>I</sub>, (D/H)<sub>II</sub>, δ<sup>13</sup>C, δ<sup>15</sup>N and <sup>87</sup>Sr/<sup>86</sup>Sr moving from the soil, through the cultivation of grapes and their preparation at different stages into wine.  The isotopic ratio of <sup>87</sup>Sr/<sup>86</sup>Sr does not vary significantly from grape to wine, and δ<sup>15</sup>N has been proposed as further isotopic marker for the geographical characterisation of grape products.</p>
<p>The paper in Food Chemistry by Caterina Durante <em>et al</em> is in press, but the abstract can be read at http://www.sciencedirect.com/science/article/pii/S0308814616306318</p>
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