January 2018 – Tracking wine adulteration using oxygen isotope fingerprints

One of the most common type of wine adulteration is the addition of cheaper products to the original wine, such as fruit juices, water and sweeteners, which are not related to the grapes or fermentation process from which the wine was originally produced. Adulterated wine is then labeled as the original product, generally an expensive brand, and sold on the market as if the original product.

Our new Application Brief describes how adulteration of wine by the addition of water can be tracked and identified by measuring oxygen isotopes in wine. Measurements were performed using the GasBench II and Delta V from Thermo Scientific, following the OIV-MS-AS2-12 official method from the International Organisation of Vine and Wine.

 

This application brief, AB30641, can be found in the Knowledge Base.