O–H–C isotope ratio determination in wine in order to be used as a fingerprint of its regional origin

•O, H, C isotopes application on wine.•Temperature and humidity impact on wine isotopes.•Wine isotopes as a reliable tool to traceability and authenticity. Stable isotopes have been applied to determine the origin assignment and verify the geographical provenance that is considered important characteristics of wine products both for consumers and the international regulations, of wines. Stable isotope analyses of 18O/16O, D/H and 13C/12C ratio for the detection of origin and of adulteration in wine are discussed in this study. The δ13C analysis of ethanol and wines water δ18O underlines the importance of the photosynthetic pathway and the environmental conditions of wine. Also we discuss the main factors that are responsible for the differentiation of the oxygen isotope ratios of wine water. Data interpretation demonstrated the efficacy of δ18O analysis not only in the wine but also in grape berries, preferably if the determination of the δ18O value is employed together with the determination of the δ2H isotope content of wine, for the detection of the geographical origin of wine.