Exogenous CO₂in South American sparkling wine

Abstract

Abstract. The sparkling wine production and consumption have increased significantly in the last years. With the increased demand appear the necessity to check the sparkling wine authenticity, because the practice of adding CO 2 in sparkling wine is not allow. A way to control the carbonation process is through the determination of CO 2 δ 13 C, because the sugar added during the second fermentation define the CO 2 isotopic value, according to elaboration process. For this reason, the aim of this study was to evaluate the relationship between values of δ 13 C from still wines and sparkling wines, in order to set up limit values to exogenous carbonation control. Thirty-eight still wines elaborated by microvinification and 59 samples of commercial sparkling wines were analyzed, using an isotope ratio mass spectrometer (IRMS). The most negative value of natural δ 13 C from still wine found was −24.7 , it can be to estimate that lowest values are an indicative of industrial CO 2 addition. Among the commercial sparkling wine from South America evaluated in this study, 10% from the samples showed signs of carbonation. Through this research was possible to establish limits of isotopic values to determine the presence of exogenous CO 2 .

Mass-spectrometric study on13C/12C carbon and18O/16O oxygen stable isotopes distributions in grapes and wines from the Black Sea regions

“…The results of our study characterizing the fractionation of carbon isotopes in native carbohydrates (sugars) and also oxygen isotopes in intracellular water as well as in wines correlate very well with the results of our studies of 2015-2016 in the Crimean Peninsula [1,2] and the published data of other researches, which were conducted in other geographical regions with similar agroclimatic conditions, frequent water deficiency and an irregular irrigation (or total absence of that) during the vegetative period [10][11][12][13][14][15][16][17][18].…”

“…The conducting of a simultaneous correction of measured values of signal strength is an important aspect for control of accuracy of results to exclude the possible influence of isobars 12 C 17 O 17 O and 13 C 17 O 16 O which share is determined at the hardware level by the measurement of a signal of carbon dioxide of mass 45 taking into account the extent of the distribution of the isotopes 13 C and 17 O in the nature (respectively 1.11 and 0.0375%).…”

“…The musts and dry wines were used for measurements of the composition of the carbon isotopes 13 C/ 12 C in carbohydrates (sugars) by the FC-IRMS/SIRA method and ethanol by the GC-IRMS/SIRA method. The composition of oxygen isotopes 18 O/ 16 O was studied by the EQ-IRMS/ SIRA method directly in musts and dry wines without prior isolation of water from the samples.…”

“…Quantitative measurements of oxygen isotopes 18 O/ 16 O were performed according to conditions described above and in [9]. During the measurement cycle the WRG calibrated against a reference substance is introduced into the mass spectrometer -five portions WRG at the beginning of the cycle and three portions WRG at the end.…”

Scientific study of 13C/12C carbon and 18O/16O oxygen stable isotopes biological fractionation in grapes in the Black Sea, Don Basin and the Western Caspian regions

“…The results of our study characterizing the fractionation of carbon isotopes in native carbohydrates (sugars) and also oxygen isotopes in intracellular water as well as in wines correlate very well with the results of our study of 2015 in the Crimean Peninsula [1] and the published data of other researches, which were conducted in other geographical regions with similar agroclimatic conditions, frequent water deficiency and an irregular irrigation (or total absence of that) during the vegetative period. It was shown that the carbohydrates (sugars) of grapes which are grown up in the conditions of water deficiency and high level of active temperatures are enriched by "heavy" 13 C carbon isotopes [13][14][15][16][17][18][19][20][21][22][23]. For example, C. van Leeuwen et al suggested in [15], according to the results of their studies, the following dependence of the range for δ 13 C of sugars on the water status during the grape cultivation:…”