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icp-ms (3)

Bordeaux wines are highly valued and sought after, and hence vulnerable to counterfeiting. French reseachers have used strontium concentration and strontium isotope ratios as markers for Bordeaux wine geographic origin and authenticity. Forty three authentic Bordeaux wines were collected from the world’s most prestigious Bordeaux châteaux. The Sr elemental composition and 87Sr/86Sr ratio were determined on these authentic wines. The results demonstrated relatively small variabilities for 87Sr/86Sr ratio and Sr concentrations in the authentic Bordeaux wines, which can be used with reasonable certainty to identify regional Bordeaux wineries and distinguish them from counterfeit wines.

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Mozzarella di Bufala Campana (MBC) is a PDO cheese produced from whole buffalo milk in specific regions of southern Italy. Due to the high price and the limited amount of buffalo milk, MBC is potentially subject to mislabelling, substitution or fraud. Italian researchers have used elemental and isotopic profiles of authentic samples of buffalo milk and the corresponding MBC samples collected in the reference area in winter and summer in an initial exploratory study. A model was developed to classify product categories for this cheese by merging MBC-PDO samples with non-PDO samples of buffalo mozzarella produced both inside and outside the reference area. Despite differences caused during processing, along with differences in the season and production area, the model was effective in distinguishing PDO and non-PDO mozzarella, particularly when non-PDO cheeses were made outside the MBC reference area.

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Japan wine has recently been defined for tax purposes as wine made from grapes grown in Japan. Japanese researchers have developed a method based on ICP-MS (inductively coupled-plasma mass spectrometry) and ICP-AES (ICP-atomic emission spectrometry) of 18 elements ( Li, B, Na, Mg, Si, P, S, K, Ca, Mn, Co, Ni, Ga, Rb, Sr, Mo, Ba, and Pb) to distinguish it from imported wine or wine produced from imported raw materials. 214 samples were analysed, and Japan wine had a higher concentration of potassium and lower concentrations of eight elements (Li, B, Na, Si, S, Co, Sr, and Pb) as compared with the other two groups of wine. Chemometric analysis of the data permitted identification of three wine groups: Japan wine, imported wine, and imported wine raw materials with a 91.1% classification score and 87.9% prediction score. In addition similar chemometric analysis of the 18 elements permitted  discrimination of wine from four Japanese geographic origins (Yamanashi, Nagano, Hokkaido, and Yamagata Prefectures) with a classification score of 93.1% and a prediction score of 76.4%.

Read the abstract at: Authenticity of Japanese wine

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