The possibility of establishing the varietal and territorial affiliation of wines by the content of rare earth elements (REE) in them was studied. ICP–OES and ICP–MS with subsequent chemometric processing of the results were applied to determine the elemental image of soils containing negligible REE amounts, grapes grown on these soils, and wine materials of Cabernet Sauvignon, Merlot, and Moldova varieties produced from these grapes. To stabilize and clarify wine materials, the traditional processing of wine materials with various types of bentonite clays (BT) was used, which turned out to be a source of REE in the wine material. Discriminant analysis revealed that the processed wine materials were homogeneous within one denomination and that those of different denominations were heterogeneous with respect to the content of REE. It was found that REE in wine materials were transferred from BT during the processing, and thus they can poorly characterize the geographical origin and varietal affiliation of wines. Analysis of these wine materials according to the intrinsic concentrations of macro- and microelements showed that they formed clusters according to their varietal affiliation. In terms of their influence on the varietal image of wine materials, REE are significantly inferior to macro- and microelements, but they enhance their influence to a certain extent when used together.

To establish the relationship between the composition of wine and its regional origin, the most stable chemical parameters are selected because their variation is easiest to trace. Together with “classical” micro- and macroelements, rare earth elements (REEs) can be used for such purposes. However, the relationship between REE content in wine and its regional origin has not been systematically studied. This study examines the migration of REEs in the “soil-grape-wine” system to identify the relationship along the entire chain and establish the geographical origin of grapes and wine. The research was carried out on grapes and wines from the Chardonnay and Cabernet Sauvignon varieties, as well as soil samples selected from different vineyards. The concentrations of La, Ce, Pr, Nd, Sm, Eu, Gd, Tb, Dy, Ho, Er, Tm, Yb and Lu in the studied samples were determined using ICP-MS. It was established that the studied soil samples are characterized by relatively low REE concentrations. Low transfer of REEs from soil to grapes was observed because the soils are rich in clay minerals that firmly retain these elements. Statistically significant differences in the REE content of grapes from different regions were detected (p < 0.05). Multidimensional analysis methods allowed us to group grape samples into clusters based on varietal and regional origin. Discriminant analysis showed the possibility of using the concentration of REEs as markers of the geographical origin of grapes. Of all the REEs, only La and Ce are reliably established in all wines. When determining the geographical origin of wine, the use of REE content is limited due to their very low concentrations in wine. In this regard, it has been proposed to use them in combination with macro- and microelements, which improves the classification performance of the model.

Introduction. Crystal turbidity in wines is a widespread problem of the wine industry. Violation of the stability and presentation of finished products due to the formation of turbidity and precipitation leads to significant losses of wineries. In various years, up to 25% of all wines produced are prone to the formation of crystalline turbidity. The purpose of this work was to generalize data on the sources of crystalline turbidity, their nature, physico-chemical properties, as well as on the physico-chemical parameters of wine that affect the formation and dissolution of crystalline turbidities. Objects and methods of research. Domestic and foreign scientific literature on the subject of the study. The analysis, systematization and generalization of the obtained data were used as research methods. Results and their discussion. The paper presents the main sources of the components of crystalline turbidity, types of crystalline turbidity, their brief characteristics are given, their nature and physico-chemical properties are described, data on the main physico-chemical indicators of wine that influence the formation and dissolution of crystalline turbidity are given. The biological significance, transport and transformation of the components of crystalline turbidities in the grape-must-wine series are described in detail. Conclusions. At the moment, crystalline turbidity of wines, despite a significant number of ways to control, predict their formation and technological methods to combat them, remain one of the main causes of instability and marketability of wine products. To solve the problem of the formation of crystalline turbidity, it is necessary to conduct a deep fundamental study of their properties, as well as factors influencing their formation and sedimentation in the conditions of a multicomponent composition of wine. The results of the review presented in this article will allow enterprises to develop new approaches in the cultivation and processing of grapes.