Tracing geographical origin of Lambrusco PDO wines using isotope ratios of oxygen, boron, strontium, lead and their elemental concentration.

Wine identification is one of the most important aspects in the classification of wines and consumer protection. In particular, assuring wine authenticity is a crucial issue on which researchers are focusing on. This study aims to evaluate the feasibility of using chemical (B, Pb and Sr concentration) and isotopic compositions (δB, Pb/Pb, Sr/Sr and δO) of wine samples to trace their geographic origins.

Use of Lead Isotopic Ratios as Geographical Tracer for Lambrusco PDO Wines.

In this study, the lead isotope signature was tested with the aim to verify its potential as geographic tracer for wine production and particularly for the Lambrusco PDO wines of the province of Modena (Italy). A solid phase extraction procedure, for separating lead from the investigated matrices, soil and wine, was optimized. Furthermore, different mathematical models, based on an exponential law and internal or external correction approach, were evaluated for the correction of instrumental mass dependent fractionation.

Development of Sr/Sr maps as targeted strategy to support wine quality.

This study summarizes the results obtained from a systematic and long-term project aimed at the development of tools to assess the provenance of food in the oenological sector. In particular, Sr/Sr isotope ratios were measured on statistically representative set of soils, vine branches and wines sampled in the production district of Modena, worldwide known for the Lambrusco wines production. The obtained data were used to build strontium isotopic maps able to objectively support the Lambrusco PDO wines origin as well as other products of the Modena district.

An analytical approach to Sr isotope ratio determination in Lambrusco wines for geographical traceability purposes.

Geographical origin and authenticity of food are topics of interest for both consumers and producers. Among the different indicators used for traceability studies, (87)Sr/(86)Sr isotopic ratio has provided excellent results. In this study, two analytical approaches for wine sample pre-treatment, microwave and low temperature mineralisation, were investigated to develop accurate and precise analytical method for (87)Sr/(86)Sr determination.

Geographical traceability based on 87Sr/86Sr indicator: a first approach for PDO Lambrusco wines from Modena.

The main goal of this study was to evaluate (87)Sr/(86)Sr ratio in different matrices, namely soils, branches, and grape juices, of an oenological food chain in order to develop a robust analytical strategy able to link the investigated food to its territory of origin. The (87)Sr/(86)Sr has been used as traceability marker and several aspects, affected its variability, i.e.

Use of X-ray diffraction technique and chemometrics to aid soil sampling strategies in traceability studies.

Aim of this work is to assess the potentialities of the X-ray powder diffraction technique as fingerprinting technique, i.e. as a preliminary tool to assess soil samples variability, in terms of geochemical features, in the context of food geographical traceability.

Optimization of a Dynamic Headspace-Thermal Desorption-Gas Chromatography/Mass Spectrometry procedure for the determination of furfurals in vinegars.

The use of a Dynamic Headspace System (DHS) device combined with a Thermal Desorption Unit (TDU) interfaced to a Gas Chromatography/Mass Spectrometry (GC/MS) system is proposed for the determination of furfurals in oenological products. An experimental design protocol has been employed for the optimization of the instrumental settings concerning DHS and TDU extraction and desorption steps. It has been possible to individuate the following optimized conditions: incubation temperature 40°C, purge volume 800 mL, dry volume 1500 mL, TDU hold time 5 min and incubation time 10 min.

Changes in the chemical composition of reduced cooked musts during the heating process.

Cooked must is the starting raw material in Aceto Balsamico Tradizionale di Modena (ABTM) production, and the cooking process is a crucial step to ensure quality and safety standards. In particular, the furfural content has to be strictly monitored. In this study, we followed, directly at the production plant, nine cooking processes, differing for grape type and process conditions in order to monitor the actual variability in cooked must reduction.

Evaluation of the oxidation state and metal concentration in the adipose tissue of Parma ham.

The effect of different dietary fat supplements: A, no added fat; B, 3% added lard and C, 3% added partially hydrogenated lard (PHL), were evaluated in dry cured Parma ham fat by determination of the lipid oxidation indices, R1 and R2, on a total of 30 Italian Landrace×Italian Large White pigs. Furthermore, correlations between lipid oxidation and calcium, magnesium, iron, zinc, copper and nickel concentrations, determined in Parma ham fat, was also investigated. Results highlighted a correlation between the oxidative state of Parma ham fat and the pigs' diet; in particular the addition of 3% PHL led to a more stable depot fat towards lipid oxidation compared to the addition of lard.

Induction of hypericins in Hypericum perforatum in response to chromium.

Seedlings of Hypericum perforatum were grown with 0.01 and 0.1 mM of chromium added to the nutrient media.

Use of multivariate analysis of MIR spectra to study bread staling.

Different kinds of bread, stored at constant temperature and at controlled humidity conditions for a week since their manufacturing date, were analysed by Attenuated Total Reflectance-Fourier Transform InfraRed (ATR-FTIR) spectroscopy. The collected spectra were processed by Principal Component Analysis (PCA), in order to evaluate the changes occurring during bread ageing. For the sake of comparison, the 1060-950 cm spectral window has been also investigated by curve-fitting methods.

Determination of metal concentration in fat supplements for swine nutrition by atomic absorption spectroscopy.

The presence of some essential and toxic metals in fat supplements for swine diet was investigated. Collected samples represented a relevant production of the Italian industry. In particular, some samples were enriched with antioxidants or waste cooking oils.