A traceability study on the Moscato wine chain
► Rare earths determination by ICP-MS on Moscato wine musts. ► Evaluation of must blending, rectification and clarification on REE distribution. ► Identification of the best normalisation procedure for evaluating REEs distribution. ► Multivariate study on 102 samples of Moscato wine musts. ► Blendin...
Gespeichert in:
| Veröffentlicht in: | Food chemistry 2013-06, Vol.138 (2-3), p.1914-1922 |
|---|---|
| Hauptverfasser: | , , , , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 1922 |
|---|---|
| container_issue | 2-3 |
| container_start_page | 1914 |
| container_title | Food chemistry |
| container_volume | 138 |
| creator | Aceto, Maurizio Robotti, Elisa Oddone, Matteo Baldizzone, Massimo Bonifacino, Gabriella Bezzo, Guido Di Stefano, Rocco Gosetti, Fabio Mazzucco, Eleonora Manfredi, Marcello Marengo, Emilio |
| description | ► Rare earths determination by ICP-MS on Moscato wine musts. ► Evaluation of must blending, rectification and clarification on REE distribution. ► Identification of the best normalisation procedure for evaluating REEs distribution. ► Multivariate study on 102 samples of Moscato wine musts. ► Blending, rectification and clarification can alter REEs distribution.
To address the growing interest of consumers for information on the provenance of foodstuffs, the production chain of world renowned Moscato d’Asti white wine has been studied using the distribution of lanthanides as chemical markers. From soil to must, upon every stage of the chain, samples have been taken and analysed with ICP-MS in order to verify whether the original fingerprint of soil is maintained or not along the chain. Results of this traceability study show clearly that lanthanides fingerprint is kept unaltered in the passage soil-grapes-must, while fractionation occurs upon wine clarifying with bentonites. The second part of the work involves a study on 102 samples of Moscato d’Asti musts in order to verify how they reflect the features of the different geographical zones where they come from, and to build a basis to be able to identify possible adulterations performed by addition of foreign musts. |
| doi_str_mv | 10.1016/j.foodchem.2012.11.019 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1837342585</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0308814612017463</els_id><sourcerecordid>1837342585</sourcerecordid><originalsourceid>FETCH-LOGICAL-c521t-2033b247a3e6f24452f5eb5dc94241824246809a4f3fdca7343cb6494ef3d4e73</originalsourceid><addsrcrecordid>eNqF0U1v2yAYwHE0dVrTbl-h9aVSL_Z4eLHxbVHUdpNS7bD1jDB-WIgc04HTKd--REm7Yy5w-T2A_hByBbQCCvXXdeVC6O0KNxWjwCqAikL7gcxANbxsaMPOyIxyqkoFoj4nFymtKaXZqk_knHEBwJmckWpeTNFYNJ0f_LQr0rTtd0UYi2mFxWNI1kyh-OdHLOzK-PEz-ejMkPDLcb8kT_d3vxffy-XPhx-L-bK0ksFUMsp5x0RjONaOCSGZk9jJ3raCCVAsr7WirRGOu96ahgtuu1q0Ah3vBTb8ktwezn2O4e8W06Q3PlkcBjNi2CYNiuchJpU8TZlSnLaMQ6b1gdoYUoro9HP0GxN3GqjeZ9Vr_ZZV77NqAJ2z5sGr4x3bboP9-9hbxwxujsDkZIOLZrQ-_Xd1SyVInt31wTkTtPkTs3n6lW8SNH-MyFmy-HYQmPO-eIw6WY-jxd5HtJPugz_12leeVJ8o</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1288309231</pqid></control><display><type>article</type><title>A traceability study on the Moscato wine chain</title><source>MEDLINE</source><source>ScienceDirect Journals (5 years ago - present)</source><creator>Aceto, Maurizio ; Robotti, Elisa ; Oddone, Matteo ; Baldizzone, Massimo ; Bonifacino, Gabriella ; Bezzo, Guido ; Di Stefano, Rocco ; Gosetti, Fabio ; Mazzucco, Eleonora ; Manfredi, Marcello ; Marengo, Emilio</creator><creatorcontrib>Aceto, Maurizio ; Robotti, Elisa ; Oddone, Matteo ; Baldizzone, Massimo ; Bonifacino, Gabriella ; Bezzo, Guido ; Di Stefano, Rocco ; Gosetti, Fabio ; Mazzucco, Eleonora ; Manfredi, Marcello ; Marengo, Emilio</creatorcontrib><description>► Rare earths determination by ICP-MS on Moscato wine musts. ► Evaluation of must blending, rectification and clarification on REE distribution. ► Identification of the best normalisation procedure for evaluating REEs distribution. ► Multivariate study on 102 samples of Moscato wine musts. ► Blending, rectification and clarification can alter REEs distribution.
To address the growing interest of consumers for information on the provenance of foodstuffs, the production chain of world renowned Moscato d’Asti white wine has been studied using the distribution of lanthanides as chemical markers. From soil to must, upon every stage of the chain, samples have been taken and analysed with ICP-MS in order to verify whether the original fingerprint of soil is maintained or not along the chain. Results of this traceability study show clearly that lanthanides fingerprint is kept unaltered in the passage soil-grapes-must, while fractionation occurs upon wine clarifying with bentonites. The second part of the work involves a study on 102 samples of Moscato d’Asti musts in order to verify how they reflect the features of the different geographical zones where they come from, and to build a basis to be able to identify possible adulterations performed by addition of foreign musts.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2012.11.019</identifier><identifier>PMID: 23411325</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>adulterated products ; Biological and medical sciences ; consumer information ; Fermented food industries ; Food industries ; fractionation ; Fundamental and applied biological sciences. Psychology ; Geography ; ICP-MS ; Italy ; Lanthanides ; Lanthanoid Series Elements - analysis ; Lanthanoid Series Elements - metabolism ; Mass Spectrometry ; Moscato ; Principal Component Analysis ; Production chain ; provenance ; Quality Control ; rare earth elements ; soil ; Trace Elements - analysis ; Trace Elements - metabolism ; Traceability ; Vitaceae ; Vitis - chemistry ; Vitis - metabolism ; white wines ; Wine ; Wine - analysis ; Wines and vinegars</subject><ispartof>Food chemistry, 2013-06, Vol.138 (2-3), p.1914-1922</ispartof><rights>2012 Elsevier Ltd</rights><rights>2014 INIST-CNRS</rights><rights>Copyright © 2012 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c521t-2033b247a3e6f24452f5eb5dc94241824246809a4f3fdca7343cb6494ef3d4e73</citedby><cites>FETCH-LOGICAL-c521t-2033b247a3e6f24452f5eb5dc94241824246809a4f3fdca7343cb6494ef3d4e73</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2012.11.019$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3541,27915,27916,45986</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=26905153$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23411325$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Aceto, Maurizio</creatorcontrib><creatorcontrib>Robotti, Elisa</creatorcontrib><creatorcontrib>Oddone, Matteo</creatorcontrib><creatorcontrib>Baldizzone, Massimo</creatorcontrib><creatorcontrib>Bonifacino, Gabriella</creatorcontrib><creatorcontrib>Bezzo, Guido</creatorcontrib><creatorcontrib>Di Stefano, Rocco</creatorcontrib><creatorcontrib>Gosetti, Fabio</creatorcontrib><creatorcontrib>Mazzucco, Eleonora</creatorcontrib><creatorcontrib>Manfredi, Marcello</creatorcontrib><creatorcontrib>Marengo, Emilio</creatorcontrib><title>A traceability study on the Moscato wine chain</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>► Rare earths determination by ICP-MS on Moscato wine musts. ► Evaluation of must blending, rectification and clarification on REE distribution. ► Identification of the best normalisation procedure for evaluating REEs distribution. ► Multivariate study on 102 samples of Moscato wine musts. ► Blending, rectification and clarification can alter REEs distribution.
To address the growing interest of consumers for information on the provenance of foodstuffs, the production chain of world renowned Moscato d’Asti white wine has been studied using the distribution of lanthanides as chemical markers. From soil to must, upon every stage of the chain, samples have been taken and analysed with ICP-MS in order to verify whether the original fingerprint of soil is maintained or not along the chain. Results of this traceability study show clearly that lanthanides fingerprint is kept unaltered in the passage soil-grapes-must, while fractionation occurs upon wine clarifying with bentonites. The second part of the work involves a study on 102 samples of Moscato d’Asti musts in order to verify how they reflect the features of the different geographical zones where they come from, and to build a basis to be able to identify possible adulterations performed by addition of foreign musts.</description><subject>adulterated products</subject><subject>Biological and medical sciences</subject><subject>consumer information</subject><subject>Fermented food industries</subject><subject>Food industries</subject><subject>fractionation</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Geography</subject><subject>ICP-MS</subject><subject>Italy</subject><subject>Lanthanides</subject><subject>Lanthanoid Series Elements - analysis</subject><subject>Lanthanoid Series Elements - metabolism</subject><subject>Mass Spectrometry</subject><subject>Moscato</subject><subject>Principal Component Analysis</subject><subject>Production chain</subject><subject>provenance</subject><subject>Quality Control</subject><subject>rare earth elements</subject><subject>soil</subject><subject>Trace Elements - analysis</subject><subject>Trace Elements - metabolism</subject><subject>Traceability</subject><subject>Vitaceae</subject><subject>Vitis - chemistry</subject><subject>Vitis - metabolism</subject><subject>white wines</subject><subject>Wine</subject><subject>Wine - analysis</subject><subject>Wines and vinegars</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqF0U1v2yAYwHE0dVrTbl-h9aVSL_Z4eLHxbVHUdpNS7bD1jDB-WIgc04HTKd--REm7Yy5w-T2A_hByBbQCCvXXdeVC6O0KNxWjwCqAikL7gcxANbxsaMPOyIxyqkoFoj4nFymtKaXZqk_knHEBwJmckWpeTNFYNJ0f_LQr0rTtd0UYi2mFxWNI1kyh-OdHLOzK-PEz-ejMkPDLcb8kT_d3vxffy-XPhx-L-bK0ksFUMsp5x0RjONaOCSGZk9jJ3raCCVAsr7WirRGOu96ahgtuu1q0Ah3vBTb8ktwezn2O4e8W06Q3PlkcBjNi2CYNiuchJpU8TZlSnLaMQ6b1gdoYUoro9HP0GxN3GqjeZ9Vr_ZZV77NqAJ2z5sGr4x3bboP9-9hbxwxujsDkZIOLZrQ-_Xd1SyVInt31wTkTtPkTs3n6lW8SNH-MyFmy-HYQmPO-eIw6WY-jxd5HtJPugz_12leeVJ8o</recordid><startdate>20130601</startdate><enddate>20130601</enddate><creator>Aceto, Maurizio</creator><creator>Robotti, Elisa</creator><creator>Oddone, Matteo</creator><creator>Baldizzone, Massimo</creator><creator>Bonifacino, Gabriella</creator><creator>Bezzo, Guido</creator><creator>Di Stefano, Rocco</creator><creator>Gosetti, Fabio</creator><creator>Mazzucco, Eleonora</creator><creator>Manfredi, Marcello</creator><creator>Marengo, Emilio</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7U7</scope><scope>C1K</scope></search><sort><creationdate>20130601</creationdate><title>A traceability study on the Moscato wine chain</title><author>Aceto, Maurizio ; Robotti, Elisa ; Oddone, Matteo ; Baldizzone, Massimo ; Bonifacino, Gabriella ; Bezzo, Guido ; Di Stefano, Rocco ; Gosetti, Fabio ; Mazzucco, Eleonora ; Manfredi, Marcello ; Marengo, Emilio</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c521t-2033b247a3e6f24452f5eb5dc94241824246809a4f3fdca7343cb6494ef3d4e73</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>adulterated products</topic><topic>Biological and medical sciences</topic><topic>consumer information</topic><topic>Fermented food industries</topic><topic>Food industries</topic><topic>fractionation</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Geography</topic><topic>ICP-MS</topic><topic>Italy</topic><topic>Lanthanides</topic><topic>Lanthanoid Series Elements - analysis</topic><topic>Lanthanoid Series Elements - metabolism</topic><topic>Mass Spectrometry</topic><topic>Moscato</topic><topic>Principal Component Analysis</topic><topic>Production chain</topic><topic>provenance</topic><topic>Quality Control</topic><topic>rare earth elements</topic><topic>soil</topic><topic>Trace Elements - analysis</topic><topic>Trace Elements - metabolism</topic><topic>Traceability</topic><topic>Vitaceae</topic><topic>Vitis - chemistry</topic><topic>Vitis - metabolism</topic><topic>white wines</topic><topic>Wine</topic><topic>Wine - analysis</topic><topic>Wines and vinegars</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Aceto, Maurizio</creatorcontrib><creatorcontrib>Robotti, Elisa</creatorcontrib><creatorcontrib>Oddone, Matteo</creatorcontrib><creatorcontrib>Baldizzone, Massimo</creatorcontrib><creatorcontrib>Bonifacino, Gabriella</creatorcontrib><creatorcontrib>Bezzo, Guido</creatorcontrib><creatorcontrib>Di Stefano, Rocco</creatorcontrib><creatorcontrib>Gosetti, Fabio</creatorcontrib><creatorcontrib>Mazzucco, Eleonora</creatorcontrib><creatorcontrib>Manfredi, Marcello</creatorcontrib><creatorcontrib>Marengo, Emilio</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Toxicology Abstracts</collection><collection>Environmental Sciences and Pollution Management</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Aceto, Maurizio</au><au>Robotti, Elisa</au><au>Oddone, Matteo</au><au>Baldizzone, Massimo</au><au>Bonifacino, Gabriella</au><au>Bezzo, Guido</au><au>Di Stefano, Rocco</au><au>Gosetti, Fabio</au><au>Mazzucco, Eleonora</au><au>Manfredi, Marcello</au><au>Marengo, Emilio</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A traceability study on the Moscato wine chain</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2013-06-01</date><risdate>2013</risdate><volume>138</volume><issue>2-3</issue><spage>1914</spage><epage>1922</epage><pages>1914-1922</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>► Rare earths determination by ICP-MS on Moscato wine musts. ► Evaluation of must blending, rectification and clarification on REE distribution. ► Identification of the best normalisation procedure for evaluating REEs distribution. ► Multivariate study on 102 samples of Moscato wine musts. ► Blending, rectification and clarification can alter REEs distribution.
To address the growing interest of consumers for information on the provenance of foodstuffs, the production chain of world renowned Moscato d’Asti white wine has been studied using the distribution of lanthanides as chemical markers. From soil to must, upon every stage of the chain, samples have been taken and analysed with ICP-MS in order to verify whether the original fingerprint of soil is maintained or not along the chain. Results of this traceability study show clearly that lanthanides fingerprint is kept unaltered in the passage soil-grapes-must, while fractionation occurs upon wine clarifying with bentonites. The second part of the work involves a study on 102 samples of Moscato d’Asti musts in order to verify how they reflect the features of the different geographical zones where they come from, and to build a basis to be able to identify possible adulterations performed by addition of foreign musts.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>23411325</pmid><doi>10.1016/j.foodchem.2012.11.019</doi><tpages>9</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0308-8146 |
| ispartof | Food chemistry, 2013-06, Vol.138 (2-3), p.1914-1922 |
| issn | 0308-8146 1873-7072 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1837342585 |
| source | MEDLINE; ScienceDirect Journals (5 years ago - present) |
| subjects | adulterated products Biological and medical sciences consumer information Fermented food industries Food industries fractionation Fundamental and applied biological sciences. Psychology Geography ICP-MS Italy Lanthanides Lanthanoid Series Elements - analysis Lanthanoid Series Elements - metabolism Mass Spectrometry Moscato Principal Component Analysis Production chain provenance Quality Control rare earth elements soil Trace Elements - analysis Trace Elements - metabolism Traceability Vitaceae Vitis - chemistry Vitis - metabolism white wines Wine Wine - analysis Wines and vinegars |
| title | A traceability study on the Moscato wine chain |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-15T02%3A27%3A35IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=A%20traceability%20study%20on%20the%20Moscato%20wine%20chain&rft.jtitle=Food%20chemistry&rft.au=Aceto,%20Maurizio&rft.date=2013-06-01&rft.volume=138&rft.issue=2-3&rft.spage=1914&rft.epage=1922&rft.pages=1914-1922&rft.issn=0308-8146&rft.eissn=1873-7072&rft.coden=FOCHDJ&rft_id=info:doi/10.1016/j.foodchem.2012.11.019&rft_dat=%3Cproquest_cross%3E1837342585%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1288309231&rft_id=info:pmid/23411325&rft_els_id=S0308814612017463&rfr_iscdi=true |