Effect of new and conventional technological processes on the terroir marker ⁸⁷Sr/⁸⁶Sr

¹ LEAF, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
² Instituto Nacional de Investigação Agrária e Veterinária, 2565-191 Dois Portos, Portugal
³ CEFEMA, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1, 1049-001 Lisboa, Portugal

^a Corresponding author: sofiacatarino@isa.ulisboa.pt

Abstract

Aiming to use the strontium isotopic ratio ⁸⁷Sr/⁸⁶Sr for traceability and authentication of wine, it is crucial to understand the impacts of anthropogenic factor and technological processes on this parameter. In this study the effect of two technologies: nanofiltration (NF), applied for wine dealcoholisation (1), and ageing with oak wood staves (2), on ⁸⁷Sr/⁸⁶Sr ratio of wines from Portuguese Designations of Origin (DO), was assessed. Control wines, NF processed wines and wooden aged wines were evaluated for chemical composition, multi-elemental composition and ⁸⁷Sr/⁸⁶Sr ratio by Q-ICP-MS. Regarding NF experiments, high rejections to mineral elements, including heavy metals, were observed. Bearing in mind the several roles played by these elements in wine, this knowledge is of strategic importance in order to guarantee that NF process does not adversely affect product quality. Concerning wood ageing experiment, results indicate the influence of this technological process on metal physical-chemical stability. In the experimental conditions of this study, no significant effect of NF process and wood ageing on ⁸⁷Sr/⁸⁶Sr ratio was observed, suggesting that the application of these technologies in wine production is not a limitative factor for the use of ⁸⁷Sr/⁸⁶Sr ratio as a geographical origin marker.