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Meteorological Impact on Oxygen Isotope Ratios of German Wines

¹ Landesuntersuchungsamt, Institut für Lebensmittelchemie, Nikolaus-von-Weis-Str. 1, D-67346 Speyer, Germany; and² Hydroisotop GmbH, Woelkestr. 9, D-85301 Schweitenkirchen, Germany.

^* Corresponding author (fax: +49 6232 6521 95; email: armin.hermann{at}lua.rlp.de)

The investigation of ¹⁸O-values in wine water is used for origin assignment and as proof for the dilution of wines with water. For the assessment of the measured values, data of authentic reference wines are needed but not always available. Models or empirical relations, which allow for an independent estimation on the isotope signature of wine water, do not exist. This study presents a model that uses the meteorological parameters relative humidity and mean temperature to compute an estimate for the ¹⁸O-values of wine water. The performance of the model was tested by means of 775 German wines from six subsequent vintages. Most differences between the calculated ¹⁸O-value and the average ¹⁸O-value for wines of a certain region and vintage were 0.4.

Key words: meteorological parameters, water, relative humidity, ¹⁸O-value of wine water, wine control, modeling, isotope ratio