The combined impact of vineyard origin and processing winery on the elemental profile of red wines

Helene Hopfer, Jenny Nelson, Thomas S. Collins, Hildegarde Heymann, Susan E. Ebeler

Research output: Contribution to journalArticle

39 Citations (Scopus)

Abstract

The combined effects of vineyard origin and winery processing have been studied in 65 red wines samples. Grapes originating from five different vineyards within 40 miles of each other were processed in at least two different wineries. Sixty-three different elements were determined with inductively coupled-plasma mass spectrometry (ICP-MS), and wines were classified according to vineyard origin, processing winery, and the combination of both factors. Vineyard origin as well as winery processing have an impact on the elemental composition of wine, but each winery and each vineyard change the composition to a different degree. For some vineyards, wines showed a characteristic elemental pattern, independent of the processing winery, but the same was found for some wineries, with similar elemental pattern for all grapes processed in these wineries, independent of the vineyard origin. Studying the combined effects of grapegrowing and winemaking provides insight into the determination of geographical origin of red wines.

Original languageEnglish (US)
Pages (from-to)486-496
Number of pages11
JournalFood Chemistry
Volume172
DOIs
StatePublished - Apr 1 2015

Fingerprint

Wine
red wines
vineyards
wine industry
Processing
wines
Vitis
Inductively coupled plasma mass spectrometry
grapes
Chemical analysis
atomic absorption spectrometry
winemaking
Farms
Mass Spectrometry

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

Cite this

Hopfer, Helene ; Nelson, Jenny ; Collins, Thomas S. ; Heymann, Hildegarde ; Ebeler, Susan E. / The combined impact of vineyard origin and processing winery on the elemental profile of red wines. In: Food Chemistry. 2015 ; Vol. 172. pp. 486-496.
@article{2dd6a88f5621435a932c35882448031a,
title = "The combined impact of vineyard origin and processing winery on the elemental profile of red wines",
abstract = "The combined effects of vineyard origin and winery processing have been studied in 65 red wines samples. Grapes originating from five different vineyards within 40 miles of each other were processed in at least two different wineries. Sixty-three different elements were determined with inductively coupled-plasma mass spectrometry (ICP-MS), and wines were classified according to vineyard origin, processing winery, and the combination of both factors. Vineyard origin as well as winery processing have an impact on the elemental composition of wine, but each winery and each vineyard change the composition to a different degree. For some vineyards, wines showed a characteristic elemental pattern, independent of the processing winery, but the same was found for some wineries, with similar elemental pattern for all grapes processed in these wineries, independent of the vineyard origin. Studying the combined effects of grapegrowing and winemaking provides insight into the determination of geographical origin of red wines.",
author = "Helene Hopfer and Jenny Nelson and Collins, {Thomas S.} and Hildegarde Heymann and Ebeler, {Susan E.}",
year = "2015",
month = "4",
day = "1",
doi = "10.1016/j.foodchem.2014.09.113",
language = "English (US)",
volume = "172",
pages = "486--496",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Limited",

}

The combined impact of vineyard origin and processing winery on the elemental profile of red wines. / Hopfer, Helene; Nelson, Jenny; Collins, Thomas S.; Heymann, Hildegarde; Ebeler, Susan E.

In: Food Chemistry, Vol. 172, 01.04.2015, p. 486-496.

Research output: Contribution to journalArticle

TY - JOUR

T1 - The combined impact of vineyard origin and processing winery on the elemental profile of red wines

AU - Hopfer, Helene

AU - Nelson, Jenny

AU - Collins, Thomas S.

AU - Heymann, Hildegarde

AU - Ebeler, Susan E.

PY - 2015/4/1

Y1 - 2015/4/1

N2 - The combined effects of vineyard origin and winery processing have been studied in 65 red wines samples. Grapes originating from five different vineyards within 40 miles of each other were processed in at least two different wineries. Sixty-three different elements were determined with inductively coupled-plasma mass spectrometry (ICP-MS), and wines were classified according to vineyard origin, processing winery, and the combination of both factors. Vineyard origin as well as winery processing have an impact on the elemental composition of wine, but each winery and each vineyard change the composition to a different degree. For some vineyards, wines showed a characteristic elemental pattern, independent of the processing winery, but the same was found for some wineries, with similar elemental pattern for all grapes processed in these wineries, independent of the vineyard origin. Studying the combined effects of grapegrowing and winemaking provides insight into the determination of geographical origin of red wines.

AB - The combined effects of vineyard origin and winery processing have been studied in 65 red wines samples. Grapes originating from five different vineyards within 40 miles of each other were processed in at least two different wineries. Sixty-three different elements were determined with inductively coupled-plasma mass spectrometry (ICP-MS), and wines were classified according to vineyard origin, processing winery, and the combination of both factors. Vineyard origin as well as winery processing have an impact on the elemental composition of wine, but each winery and each vineyard change the composition to a different degree. For some vineyards, wines showed a characteristic elemental pattern, independent of the processing winery, but the same was found for some wineries, with similar elemental pattern for all grapes processed in these wineries, independent of the vineyard origin. Studying the combined effects of grapegrowing and winemaking provides insight into the determination of geographical origin of red wines.

UR - http://www.scopus.com/inward/record.url?scp=84907493940&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84907493940&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2014.09.113

DO - 10.1016/j.foodchem.2014.09.113

M3 - Article

C2 - 25442583

AN - SCOPUS:84907493940

VL - 172

SP - 486

EP - 496

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -