Investigation of geographic origin of wine from border regions: Potential limitations and possibilities of different analytical methods and combinations of methods to identify the correct side of the border

¹ Lehr- und Forschungszentrum Francisco Josephinum, Rottenhauserstraße 1, 3250 Wieselburg, Austria, and Department of Lithospheric Research, University Vienna, Althanstr. 14, 1090 Vienna, Austria
² Czech Agriculture and Food Inspection Authority, Květná 15, 603 00 Brno, The Czech Republic
³ CEITEC, Masaryk University, Kamenice 5, Brno 62500, Czech Republic, and Department. of Chemistry, Faculty of Science, Masaryk University, Kamenice 5, Brno 62500, Czech Republic
⁴ National Agricultural and Food Centre, Food Research Institute / Department of Chemistry and Food Analysis, Priemyselna 4, 824 75 Bratislava, Slovak Republic
⁵ Höhere Bundeslehranstalt und Bundesamt für Wein- und Obstbau, Wienerstraße 74, 3400 Klosterneuburg, Austria
⁶ SP LABORATORIJA a.d., Member of VICTORIA GROUP, Industrijska 3, 21220 Becej, Serbia

Abstract

In the presented project the investigation on discrimination of geographic origin of wine in from border areas is carried out. Authentic wine samples from the border areas of Austria, Czech Republic, Slovakia (and from Serbia) are investigated and compared by applying different physico-chemical methods (e.g. IRMS, NMR, ICP-MS, ICP-OES, EPR, HPLC, UV-VIS, etc.). The comparison of the data sets from the participating countries and the different applied methods will show, to which extent a differentiation can still be achieved in the border areas of the respective countries, which methods prove most efficient and sensitive and if a combination of methods will lead to an increased sensitivity. Furthermore, we also investigate the causes for the potential differentiation, which might be environmentally determined, due to different agricultural and/or enological practices. Results from the first investigated vintage 2016 show a good separation of the respective geographic origins by isotope ratios and element concentrations as well as by other parameters. The relevant parameters for differentiation now have to be critically evaluated to exclude potential lab influences.