The application of SNIF ‐ NMR and IRMS combined with C , H and O isotopes for detecting the geographical origin of C hinese wines

Summary The regional origin of C hinese wines was investigated using two important complementary techniques, site‐specific natural isotopic fractionation nuclear magnetic resonance ( SNIF ‐ NMR ) and isotope ratio mass spectrometry ( IRMS ). Twenty samples from five different grape varieties were collected from north X injiang in 2009, along with 100 wine samples from five different regions during 2010–2013. The ( D / H ) I and ( D / H ) II in wine ethanol ranged from 95.10 to 102.86 ppm and from 115.99 to 126.39 ppm using SNIF ‐ NMR , respectively. The 13 C / 12 C of wine ethanol and 18 O / 16 O of wine water were detected using IRMS . The δ 13 C value (−23.36‰) in coastal regions was higher than that in continental regions (−27.75‰). The temperature is the key for δ 13 C value. The δ 18 O ranged from −1.94 to 4.57‰. The δ 18 O values were only positive in north X injiang which had the arid climate and strong sunshine. No difference was found for isotope ratios for wines made from five different grape varieties in north X injiang. All data evaluated by principal component analysis and linear discriminant analysis showed that the best method to distinguish the regional wine origin correctly is a combination of ( D / H ) I , ( D / H ) II , R , δ 13 C and δ 18 O . Therefore, natural multi‐elemental isotope ratios are effective in contributing to wine quality control in the C hinese market.