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Article

Authentication and Traceability Study on Barbera d’Asti and Nizza DOCG Wines: The Role of Trace- and Ultra-Trace Elements

1
Dipartimento di Scienze e Innovazione Tecnologica, Università del Piemonte Orientale, viale T. Michel, 11-15121 Alessandria, Italy
2
CREA Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Centro di Ricerca Viticoltura ed Enologia, via Pietro Micca, 35-14100 Asti, Italy
*
Author to whom correspondence should be addressed.
Received: 11 September 2020 / Revised: 27 October 2020 / Accepted: 29 October 2020 / Published: 31 October 2020
(This article belongs to the Special Issue Improving Wine Quality and Safety)
Barbera d’Asti—including Barbera d’Asti superiore—and Nizza are two DOCG (Denominazione di Origine Controllata e Garantita) wines produced in Piemonte (Italy) from the Barbera grape variety. Differences among them arise in the production specifications in terms of purity, ageing, and zone of production, in particular with concern to Nizza, which follows the most stringent rules, sells at three times the average price, and is considered to have the highest market value. To guarantee producers and consumers, authentication methods must be developed in order to distinguish among the different wines. As the production zones totally overlap, it is important to verify whether the distinction is possible or not according to metals content, or whether chemical markers more linked to winemaking are needed. In this work, Inductively Coupled Plasma (ICP) elemental analysis and multivariate data analysis are used to study the authentication and traceability of samples from the three designations of 2015 vintage. The results show that, as far as elemental distribution in wine is concerned, work in the cellar, rather than geographic provenance, is crucial for the possibility of distinction. View Full-Text
Keywords: ICP-MS; trace elements; wine; Nizza; Barbera; authentication ICP-MS; trace elements; wine; Nizza; Barbera; authentication
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MDPI and ACS Style

Aceto, M.; Gulino, F.; Calà, E.; Robotti, E.; Petrozziello, M.; Tsolakis, C.; Cassino, C. Authentication and Traceability Study on Barbera d’Asti and Nizza DOCG Wines: The Role of Trace- and Ultra-Trace Elements. Beverages 2020, 6, 63. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6040063

AMA Style

Aceto M, Gulino F, Calà E, Robotti E, Petrozziello M, Tsolakis C, Cassino C. Authentication and Traceability Study on Barbera d’Asti and Nizza DOCG Wines: The Role of Trace- and Ultra-Trace Elements. Beverages. 2020; 6(4):63. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6040063

Chicago/Turabian Style

Aceto, Maurizio; Gulino, Federica; Calà, Elisa; Robotti, Elisa; Petrozziello, Maurizio; Tsolakis, Christos; Cassino, Claudio. 2020. "Authentication and Traceability Study on Barbera d’Asti and Nizza DOCG Wines: The Role of Trace- and Ultra-Trace Elements" Beverages 6, no. 4: 63. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6040063

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