Classification of Swiss Wines on a Regional Scale by Means of a Multi-Isotopic Analysis Combined with Chemometric Methods

摘要

Starting from 75 authentic samples of grapes collected in some of the most relevant wine-growing areas of Switzerland, musts were produced, which were fermented in wines and submitted to two stable isotope analyses following the relevant EU methods. Four wine varieties were considered in this study: Chasselas, Riesling XSylvaner (=Muellerthurgau), Pihot (=Blauburgunder) and Merlot. The ~(18)O/~(16)O ratio of wine-water was analysed using IRMS and the ~2H/~1H ratios of ethanol molecule were measured using site-specific ~2H-NMR. The results show that a combination of the ~2H-NMR and ~(18)O/~(16)O-IRMS data and linear discriminant analysis allowed a separation of Swiss wines in four main regions: Valais, Tessin, eastern (German) and western Switzerland (romandie). This project will go on for another year, including also commercial wines and will ICP-OES measurements of selected metals and minerals as further analytical parameters.