Authenticity of carbon dioxide bubbles in French ciders through multiflow-isotope ratio mass spectrometry measurements

Exogenous CO2in South American sparkling wine

“…If the lowest value of δ 13 C from natural CO 2 of the Muscat wine is −24.7 , it can be estimated that value below than −25 is an indication of industrial CO 2 addition. This limit is near to the limits established by Cabañero and Rupérez for sparkling wines (−26 ) and Gaillard et al for ciders (−25.4 ) [5,13]. However, when values are over −20 shall be checked the ethanol δ 13 C too, once can be an indicative of sugar cane addition beyond the limit that is permitted by the Brazilian law.…”

“…In study with French ciders, Gaillard et al [5] observed that there is no significant variation of CO 2 δ 13 C ratio from the beginning to the end fermentation. The Moscatel sparkling wine undergoes a single fermentation, and the CO 2 is produced from the grape natural sugar, cane sugar is not added.…”

“…The second fermentation is induced by the added sugar, that can be extracted from plants with C 3 -type photosynthetic cycle (Calvin cycle as beet and grape), with δ 13 C between −26 and −17 ; from C 4 plants with δ 13 C close −9 (Hatch-Slack cycle as cane sugar and maize). Furthermore, there is the direct carbonation process, with CO 2 from industrial source, δ 13 C between −14 and 1 from carbonate sediments and −75 and −22 from natural gas combustion [5][6][7][8].…”

Elemental and Isotopic Mass Spectrometry

“…A list of the food categories in which IRMS was successfully applied in, regarding adulteration detection, is following: l Wines-beverages-spirits; Detection of ethanol enrichment by the variability of the 13 C/ 12 C ratio in wines [224], detection of added (exogenous) CO 2 in sparkling drinks by the variability of the 13 C/ 12 C ratio with GC-IRMS [225][226][227], detection of wine enrichment by bot sucrose addition and must concentration via δ 2 H and δ 18 O isotope ratios of wine water [228], investigation of Scotch whisky brand authenticity trough congeners using GC-IRMS by the variability of the 13 C/ 12 C ratio [229]. Authenticity of carbon dioxide bubbles of French ciders was achieved through 13 C/ 12 C ratios [231]. Authenticity of carbon dioxide bubbles of French ciders was achieved through 13 C/ 12 C ratios [231].…”

Exploratory Analysis of Sparkling Wines Based in the Combined Data of Stable Isotope Analysis with Physicochemical Variables and Volatile Profile

“…9 These isotopic ratio techniques have been widely applied to identification of geographical origin as well as to authentication/ traceability of sparkling and non-sparkling beverages such as ciders, [10][11][12] beer, 13 juice 14 and wine. 15,16 According to the Brazilian legislation 17 (decree No.…”