4,384
Views
1
CrossRef citations to date
0
Altmetric
Articles

What’s in a wine? – A spot check of the integrity of European wine sold in China based on anthocyanin composition, stable isotope and glycerol impurity analysis

ORCID Icon, , , &
Pages 1289-1300 | Received 27 Jan 2021, Accepted 05 Apr 2021, Published online: 06 May 2021

References

  • Acevedo De la Cruz A, Hilbert G, Rivière C, Mengin V, Ollat N, Bordenave L, Decroocq S, Delaunay J-C, Delrot S, Mérillon J-M, et al. 2012. Anthocyanin identification and composition of wild Vitis spp. accessions by using LC–MS and LC–NMR. Anal Chim Acta. 732:145–152. doi:10.1016/j.aca.2011.11.060.
  • Albert M, Andler J, Bah T, Barbry-Blot P, Barraud J-F, Baxter B, Beard J, Bintz J, Biro A, Bishop N, et al. 2010. Inkscape 0.48.4. https://inkscapeorg/.
  • Anderson K, Harada K. 2018. How much wine is really produced and consumed in China, Hong Kong, and Japan? J Wine Econ. 13(2):199–220. doi:10.1017/jwe.2018.13.
  • Atkin T, Cholette S. 2017. Chapter 12, Rough seas ahead: quality concerns for China-bound wine shipments. In: Capitello R, Charters S, Menival D, editors. The wine value chain in China. Cambridge (MA): Chandos Publishing; p. 187–205.
  • Bland JM, Altman DG. 1999. Measuring agreement in method comparison studies. Stat Methods Med Res. 8(2):135–160. doi:10.1177/096228029900800204.
  • Butzke C, Vogt E, Chacón-Rodríguez L. 2012. Effects of heat exposure on wine quality during transport and storage. J Wine Res. 23:15–25. doi:10.1080/09571264.2011.646254.
  • Camillo AA. 2012. A strategic investigation of the determinants of wine consumption in China. Int J Wine Bus Res. 24(1):68–92. doi:10.1108/17511061211213792.
  • Camin F, Dordevic N, Wehrens R, Neteler M, Delucchi L, Postma G, Buydens L. 2015. Climatic and geographical dependence of the H, C and O stable isotope ratios of Italian wine. Anal Chim Acta. 853:384–390. doi:10.1016/j.aca.2014.09.049.
  • Christoph N, Hermann A, Wachter H. 2015. 25 Years authentication of wine with stable isotope analysis in the European Union – review and outlook. BIO Web Conf. 5:02020. doi:10.1051/bioconf/20150502020.
  • Christoph N, Rossmann A, Schlicht C, Voerkelius S. 2006. Wine authentication using stable isotope ratio analysis: Significance of geographic origin, climate, and viticultural parameters. Auth Food & Wine, Am Chem Soc. 952:166–179. doi:10.1021/bk-2007-0952.ch011.
  • Christoph N, Rossmann A, Voerkelius S. 2003. Possibilities and limitations of wine authentication using stable isotope and meteorological data, data banks and statistical tests. Part 1: wines from Franconia and Lake Constance 1992 to 2001. Mitt Klosterneuburg. 53:23–40.
  • Datta D. 2017. blandr: a Bland-Altman method comparison package for R. Zenodo. doi:10.5281/zenodo.824514.
  • De Rosso M, Tonidandel L, Larcher R, Nicolini G, Ruggeri V, Dalla Vedova A, De Marchi F, Gardiman M, Flamini R. 2012. Study of anthocyanic profiles of twenty-one hybrid grape varieties by liquid chromatography and precursor-ion mass spectrometry. Anal Chim Acta. 732:120–129. doi:10.1016/j.aca.2011.10.045.
  • Durner D. 2016. Chapter 12, Improvement and stabilization of red wine color. In: Carle R, Schweiggert RM, editors. Handbook on natural pigments in food and beverages.  Duxford (UK): Woodhead Publishing; p. 239–264.
  • Epova EN, Bérail S, Séby F, Barre JPG, Vacchina V, Médina B, Sarthou L, Donard OFX. 2020. Potential of lead elemental and isotopic signatures for authenticity and geographical origin of Bordeaux wines. Food Chem. 303:125277. doi:10.1016/j.foodchem.2019.125277.
  • Epova EN, Bérail S, Séby F, Vacchina V, Bareille G, Médina B, Sarthou L, Donard OFX. 2019. Strontium elemental and isotopic signatures of Bordeaux wines for authenticity and geographical origin assessment. Food Chem. 294:35–45. doi:10.1016/j.foodchem.2019.04.068.
  • European Commission (EC). 2020. EU and China sign landmark agreement protecting European Geographical Indications. IP/20/1602. Brussels (Belgium).
  • Fan S, Zhong Q, Fauhl-Hassek C, Pfister MKH, Horn B, Huang Z. 2018a. Classification of Chinese wine varieties using 1H NMR spectroscopy combined with multivariate statistical analysis. Food Control. 88:113–122. doi:10.1016/j.foodcont.2017.11.002.
  • Fan S, Zhong Q, Gao H, Wang D, Li G, Huang Z. 2018b. Elemental profile and oxygen isotope ratio (δ18O) for verifying the geographical origin of Chinese wines. J Foo Drug Anal. 26(3):1033–1044. doi:10.1016/j.jfda.2017.12.009.
  • Fauhl C, Wittkowski R, Lofthouse J, Hird S, Brereton P, Versini G, Lees M, Guillou C. 2004. Gas chromatographic/mass spectrometric determination of 3-methoxy-1,2-propanediol and cyclic diglycerols, by-products of technical glycerol, in wine: interlaboratory study. J AOAC Int. 87(5):1179–1188.
  • Fernández-López J, Almela L, Muñoz JA, Hidalgo V, Carreño J. 1998. Dependence between colour and individual anthocyanin content in ripening grapes. Food Res Int. 31:667–672. doi:10.1016/S0963-9969(99)00043-5.
  • García-Beneytez E, Revilla E, Cabello F. 2002. Anthocyanin pattern of several red grape cultivars and wines made from them. Eur Food Res Technol. 215:32–37. doi:10.1007/s00217-002-0526-x.
  • Geana EI, Popescu R, Costinel D, Dinca OR, Stefanescu I, Ionete RE, Bala C. 2016. Verifying the red wines adulteration through isotopic and chromatographic investigations coupled with multivariate statistic interpretation of the data. Food Control. 62:1–9. doi:10.1016/j.foodcont.2015.10.003.
  • Holbach B, Marx R, Ackermann M. 1997. Bestimmung der Anthocyanzusammensetzung von Rotwein mittels Hochdruckflüssigkeitschromatographie (HPLC). Lebensmittelchemie. 51:78–80. German.
  • Holmberg L. 2010. Wine fraud. Int J Wine Res. 2:105–113. doi:10.2147/IJWR.S14102.
  • Jackson RS. 2014a. Chapter 6, chemical constituents of grapes and wine. In: Jackson RS, editor. Wine science. 4th ed. San Diego (CA): Academic Press; p. 347–426.
  • Jackson RS. 2014b. Chapter 10, wine laws, authentication and geography. In: Jackson RS, editor. Wine science. 4th ed. San Diego (CA): Academic Press; p. 761–829.
  • Jiang W, Xue J, Liu X, Wang D, Guo Y, Wang L. 2015. The application of SNIF‐NMR and IRMS combined with C, H and O isotopes for detecting the geographical origin of Chinese wines. Int J Food Sci Technol. 50(3):774–781. doi:10.1111/ijfs.12686.
  • Kim M, Yoon SH, Jung M, Choe E. 2010. Stability of meoru (Vitis coignetiea) anthocyanins under photochemically produced singlet oxygen by riboflavin. N Biotechnol. 27(4):435–439. doi:10.1016/j.nbt.2010.01.003.
  • Kontić JK, Jelušić IR, Tomaz I, Preiner D, Marković Z, Stupić D, Ž A, Maletić E. 2016. Polyphenolic composition of the berry skin of six fungus-resistant red grapevine varieties. Int J Food Prop. 19(8):1809–1824. doi:10.1080/10942912.2015.1107844.
  • Lampe U, Kreisel A, Burkhard A, Bebiolka H, Brzezina T, Dunkel K. 1997. Method for detection of added industrial glycerol in wine. Deutsche Lebensmittel-Rundschau. 93(4):103–110.
  • Lu MJ, Zhong WH, Liu YX, Miao HZ, Li YC, Ji MH. 2016. Sample size for assessing agreement between two methods of measurement by Bland-Altman method. Int J Biostat. 12(2). doi:10.1515/ijb-2015-0039.
  • Mao Y, Yan L. 2014. Benefits analysis of the laboratories participation in proficiency testing programs. J Food Saf Qual. 5(9):2958–2961. Chinese.
  • Martin GJ, Guillou C, Martin ML, Cabanis MT, Tep Y, Aerny J. 1988. Natural factors of isotope fractionation and the characterization of wines. J Agric Food Chem. 36(2):316–322. doi:10.1021/jf00080a019.
  • MedCalc Software Ltd. SciStat® version 2.8.42. Ostend (Belgium); [ accessed 2020 Dec 11]. https://www.scistat.com.
  • Mikulic-Petkovsek M, Schmitzer V, Slatnar A, Todorovic B, Veberic R, Stampar F, Ivancic A. 2014. Investigation of anthocyanin profile of four elderberry species and interspecific hybrids. J Agric Food Chem. 62(24):5573–5580. doi:10.1021/jf5011947.
  • Muhammad A, Countryman AM. 2019. In Vino ‘No’ veritas: impacts of fraud on wine imports in China. Aust J Agric Resour Econ. 63:742–758. doi:10.1111/1467-8489.12333.
  • [OIV] Organisation Internationale de la vigne et du vin. 2020. Compendium of international methods of wine and must analysis: OIV-MA-INT-00-2020. Vol. 1 and 2. Paris (France): International organisation of vine and wine.
  • Perini M, Camin F. 2013. δ18O of ethanol in wine and spirits for authentication purposes. 78(6):C839–C844. doi:10.1111/1750-3841.12143.
  • Robinson WB, Weirs L, Bertino J, Mattick L. 1966. The relation of anthocyanin composition to color stability of New York State wines. Am J Enol Vitic. 17(3):178–184.
  • Rossmann A, Reniero F, Moussa I, Schmidt H-L, Versini G, Merle M. 1999. Stable oxygen isotope content of water of EU data-bank wines from Italy, France and Germany. Zeitschrift für Lebensmitteluntersuchung und -Forschung. 208(5–6):400–407. doi:10.1007/s002170050437.
  • Rossmann A, Schmidt H-L, Hermann A, Ristow R. 1998. Multielement stable isotope ratio analysis of glycerol to determine its origin in wine. Zeitschrift für Lebensmitteluntersuchung und -Forschung A. 207(3):237–243. doi:10.1007/s002170050325.
  • RStudio Team. 2018. RStudio: integrated development for R. Version 1.2.1335. Boston (MA): RStudio, Inc.
  • Saller W, De Stefani C. 1960. Holunderzusatz zu Traubenmost. Weinberg Keller. 7(2):45–49. German.
  • Sarni P, Fulcrand H, Souillol V, Souquet J-M CV. 1995. Mechanisms of anthocyanin degradation in grape must-like model solutions. J Sci Food Agric. 69(3):385–391. doi:10.1002/jsfa.2740690317.
  • Sechrist R. 2017. Planet of the grapes: a geography of wine. Santa Barbara (CA): ABC-CLIO.
  • Shen A. 2018. ‘Being affluent, one drinks wine’: wine counterfeiting in Mainland China. Int J Crime Justice Social Democracy. 7:16–32. doi:10.5204/ijcjsd.v7i4.1086.
  • Su Y, Gao J, Wen Z, Zhang J, Zhang A, Yuan C. 2020. Geographical origin classification of Chinese wines based on C, O stable isotopes and elemental profile. J Food Prot. doi:10.4315/JFP-19-499.
  • United Nations (UN). 2021. Trade statistics dataset. Online database; [accessed 2021 Mar 25]. https://comtrade.un.org/data.
  • Veberic R, Slatnar A, Bizjak J, Stampar F, Mikulic-Petkovsek M. 2015. Anthocyanin composition of different wild and cultivated berry species. LWT - Food Sci Technol. 60:509–517. doi:10.1016/j.lwt.2014.08.033.
  • Wachter H, Christoph N, Seifert S. 2009. Verifying authenticity of wine by Mahalanobis distance and hypothesis testing of stable isotope pattern–a case study using the EU wine databank. Mitteilungen Klosterneuburg. 59:237–249.
  • Wu H, Tian L, Chen B, Jin B, Tian B, Xie L, Rogers KM, Lin G. 2019. Verification of imported red wine origin into China using multi isotope and elemental analyses. Food Chem. 301:125137. doi:10.1016/j.foodchem.2019.125137.
  • Wu S. 2015. Chinese customs rejected hundreds of ‘substandard’ imported wines in 2014. DecanterChina.com TI Media Ltd; [accessed 2020 Dec 11]. https://www.decanterchina.com/en/news/chinese-customs-rejected-hundreds-of-substandard-imported-wines-in–2014.
  • Yokotsuka K, Singleton VL. 1997. Disappearance of anthocyanins as grape juice is prepared and oxidized with PPO and PPO substrates. Am J Enol Vitic. 48(1):13–25.
  • Zeng L, Szolnoki G. 2017. Chapter 2, Some fundamental facts about the wine market in China. In: Capitello R, Charters S, Menival D, editors. The wine value chain in China. Cambridge (MA): Chandos Publishing; p. 15–36.
  • Zhang J, Li L, Gao N, Wang D, Gao Q, Jiang S. 2010. Feature extraction and selection from volatile compounds for analytical classification of Chinese red wines from different varieties. Anal Chim Acta. 662(2):137–142. doi:10.1016/j.aca.2009.12.043.
  • Zhao Q, Duan C-Q, Wang J. 2010. Anthocyanins profile of grape berries of Vitis amurensis, its hybrids and their wines. Int J Mol Sci. 11(5):2212–2228. doi:10.3390/ijms11052212.