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A study of the factors affecting the 180/160 ratio of the water of wine

Faktoren der Beeinflussung des18O/16O-Verhältnisses des Wassers in Wein

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Zusammenfassung

Die18O-Anreicherung des Wassers in Neuseeländischen Weinen wurde mittels Isotopenmassenspektrometric studiert, und die folgenden Ergebnisse wurden erhalten: a) Die Änderungen im18O/16O-Verhältnis zwischen Flaschen der gleichen Charge waren klein. b) Für Weine des gleichen Gebiets wurden18O/16O-Jahrgangsschwankungen his zu 3%o gefunden, die mit klimatischen Faktoren korrelierbar waren. Die18O-Anreicherung gegenüber dem Grundwasser lag bei +3,9% bis +7,2%. c) Zwischen Rotweinen und Weißweinen des gleichen Gebiets and Jahrgangs wurden keine Unterschiede beobachtet. d) Zwischen verschiedenen Weingebieten wurde ein örtlicher Unterschied bis zu 2,2%o gefunden. e) Die18O/16O-Verhältnisse des Grundwassers Neuseeländischer Weingebiete lagen zwischen −8,9% and −6,7%. f) Kontrollverschnitte von Traubensaft mit Wasser waren an abnehmenden18O/16O-Verhältnissen der entsprechenden Weine erkennbar. g) Aus gefrierkonzentriertem Traubensaft produzierte Weine waren an18O verarmt.

Summary

The18O enrichment of the water in some New Zealand wines was studied and the following results were found (a) Variations in the18O/16O ratio between different bottles of the same batch of wine were small. (b) Yearly variations of up to 3%o in the mean18O/16O ratios of wines produced in the same region occur and can be related to climatic effects. Enrichments above the ground-water18O/16O ratio ranged from + 3.9% to + 7.2%. (c) No differences were found between the18O/16O ratios of red and white wines produced in the same area and in the same year. (d) Differences of up to 2.2% were found between the18O/16O ratios of wines produced in different locations. (e) The range in ground-water18O/16O ratios in the New Zealand wine-producing areas varied from −8.9% to −6.7%. (f) Controlled laboratory dilution of a grape juice with water was reflected in a decrease in the18O/16O ratio of the resultant wine. (g) Wine produced from freeze concentrated grape juice was found to be depleted in18O.

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Authors and Affiliations

  1. Chemistry Dept., University of Waikato, Hamilton, New Zealand

    John Dunbar

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  1. John Dunbar
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Dunbar, J. A study of the factors affecting the 180/160 ratio of the water of wine. Z Lebensm Unters Forch 174, 355–359 (1982). https://doi.org/10.1007/BF01459952

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  • DOI: https://doi.org/10.1007/BF01459952

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