Carbon-Isotope Ratio (δ13C) and Phenolic-Compounds Analysis in Authenticity Studies of Wines from Dealu Mare and Cotnari Regions (Romania)

Abstract

In food quality, authenticity is one of the most important issues in the context of ensuring the safety and security of consumers, but it becomes even more important when wine is involved as this produce has become one of the most counterfeited foods in the world. A batch of 28 wines from Romanian grape varieties obtained in Dealu Mare and Cotnari regions was analysed from a physical–chemical point of view in order to assess the possibility of discriminating them according to geographical origin and variety. The samples were subjected to isotopic analysis, thus determining δ13C isotopic ratio using an elemental analyser EA, VarioMicroCube; while the targeted analysis of phenolic compounds was performed by UHPLC technique, using an Acquity UPLC H-Class. The basic physico-chemical analysis of the samples was carried out using FTIR spectroscopy (OenoFoss). Statistical analyses were performed using the TIBCO STATISTICAL SOFTWARE and the statistical test applied was the Tukey HSD test. Therefore, identified phenolic compounds such as hydroxytyrosol and coumaric acid are considered varietal markers. Tyrosol, dimers B1 and B2 and also catechin and epicatechin are indicators of geographical origin.