Stable isotopes have been applied to determine the origin assignment and verify the geographical provenance that is considered important characteristics of wine products both for consumers and the international regulations, of wines. Stable isotope analyses of (18)O/(16)O, D/H and (13)C/(12)C ratio for the detection of origin and of adulteration in wine are discussed in this study. The δ(13)C analysis of ethanol and wines water δ(18)O underlines the importance of the photosynthetic pathway and the environmental conditions of wine. Also we discuss the main factors that are responsible for the differentiation of the oxygen isotope ratios of wine water. Data interpretation demonstrated the efficacy of δ(18)O analysis not only in the wine but also in grape berries, preferably if the determination of the δ(18)O value is employed together with the determination of the δ(2)H isotope content of wine, for the detection of the geographical origin of wine.
Keywords: Authentication; Carbon; H, C and O isotopes; Traceability; Wine.
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