Carbon isotopic characterization of cider CO₂ by isotope ratio mass spectrometry: a tool for quality and authenticity assessment

Abstract

A fast, accurate and simple method for cider adulteration detection was developed. The addition of exogenous CO(2) as well as C4 sugar addition prior to fermentation could be detected. The method showed advantages over existing methods in term of simplicity (no sample preparation and very long-term stability of the sample), speed (less than 10 min/sample) and precision ((r ≤0.32 and R ≤0.42).

Exogenous CO2in South American sparkling wine

“…The Moscatel sparkling wine showed the lowest values for CO 2 δ 13 C, these results corroborate with the values found by Martinelli et al [17], in Italian Asti and Brazilian Moscatel and with the study of Cabañero et al [13] in cava sparkling wine from Spain.…”

“…The ethanol δ 13 C mean values found in this study ranging from −30.7 to −26 remained near to previous studies conducted on Brazilian wines from grapes Merlot and Cabernet Sauvignon, 2005 to 2008 harvest. A wide variation of the values in both studies was observed [17,18] The value −45.6 found in the Chilean sparkling wine is a discrepant result and it was not considered at the mean and standard deviation (SD).…”

“…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.…”

“…Grapes often used to produce sparkling wine and all the samples produced by microvinification. Five samples of industrial CO 2 from different manufacturers and six samples of carbonated water were analyzed to determine the δ 13 C of the industrial CO 2 . In addition, 59 commercial sparkling wines from several production methods were evaluated, in which 41 Brazilian, five Argentinean and six Chilean.…”

“…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].…”