Natural Abundance Isotopic Fractionation in the Fermentation Reaction: Influence of the Fermentation Medium

Zhang, Ben‐Li; Yunianta,; Vallet, Claude; Martin, Yves-Loı̈c; Martin, Maryvonne L.

doi:10.1006/bioo.1997.1060

Cited by 12 publications

(6 citation statements)

References 19 publications

(16 reference statements)

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“…This increase of 18 O/ 16 O ratio in concentrated must water must be accompanied with a deuterium concentration increase according to the linear relationship between 18 O and 2 H isotope concentrations (). It seems to be verified as a (D/H) value increase is observed in Figure 4a , b in accordance with previous observations ( , ). The (D/H) II value is more sensitive to fermentation medium perturbations than (D/H) I , as an increase up to 5.3 ppm for only 1 ppm for (D/H) I is observed in the most extreme case, that is, a Δ 18 O of +3‰.…”

Section: Resultssupporting

confidence: 92%

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Effects of Must Concentration Techniques on Wine Isotopic Parameters

Guyon¹,

Douet²,

Colas³

et al. 2006

J. Agric. Food Chem.

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Despite the robustness of isotopic methods applied in the field of wine control, isotopic values can be slightly influenced by enological practices. For this reason, must concentration technique effects on wine isotopic parameters were studied. The two studied concentration techniques were reverse osmosis (RO) and high-vacuum evaporation (HVE). Samples (must and extracted water) have been collected in various French vineyards. Musts were microfermented at the laboratory, and isotope parameters were determined on the obtained wine. Deuterium and carbon-13 isotope ratios were studied on distilled ethanol by nuclear magnetic resonance (NMR) and isotope ratio mass spectrometry (IRMS), respectively. The oxygen-18 ratio was determined on extracted and wine water using IRMS apparatus. The study showed that the RO technique has a very low effect on isotopic parameters, indicating that this concentration technique does not create any isotopic fractionation, neither at sugar level nor at water level. The effect is notable for must submitted to HVE concentration: water evaporation leads to a modification of the oxygen-18 ratio of the must and, as a consequence, ethanol deuterium concentration is also modified.

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Section: Resultssupporting

confidence: 92%

“…Some studies have previously shown that the ethanol (D/H) ratio increases with an increase of the deuterium concentration of the fermentation medium ( , ). Moreover, enological treatments such as yeast strain and fermentation temperature could slightly influence (D/H) values ().…”

Section: Introductionmentioning

confidence: 99%

Effects of Must Concentration Techniques on Wine Isotopic Parameters

Guyon¹,

Douet²,

Colas³

et al. 2006

J. Agric. Food Chem.

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“…These proportions may depend to some extent on the experimental conditions of the reaction. In this respect the SNIF-NMR method is expected to provide an efficient source of information on the overall participations of intra-and intermolecular transfers in biosyntheses carried out with different microorganisms and in different media (14,22,23).…”

Section: Discussionmentioning

confidence: 99%

Site-Specific Hydrogen Isotope Fractionation in the Biosynthesis of Glycerol

Zhang

Buddrus

Martin

2000

Bioorganic Chemistry

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“…Nevertheless, 13 C depletion during fermentation cannot be assumed to be constant, because the fermentation medium or the winemaking process can affect it, as shown in Zhang et al. (), and probably explains the lack of a relationship between rainfall and δ 13 C ethanol reported in Ogrinc et al. (), and also that δ 13 C in berries did not correlate with δ 13 C ethanol (Zyakun et al .…”

Section: Introductionmentioning

confidence: 99%

Application of the measurement of the natural abundance of stable isotopes in viticulture: a review

Santesteban

Jiménez

Barbarin

et al. 2014

Australian Journal of Grape and Wine Research

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The study of the natural abundance of stable isotopes in grapevine organs and tissues started in the late 1970s and, since then, a significant body of research has analysed how cultivar, rootstock, climate, soil and growing conditions affect the relative proportion of the stable isotopes of carbon (δ 13 C), oxygen (δ 18 O) and hydrogen (δD) in grapevine organs. Besides, some research has been devoted to the study of the isotope ratios of nitrogen (δ 15 N), strontium (δ 87 Sr), boron (δ 11 B) and sulfur (δ 34 S) in vineyards. This review presents the state of the art of stable isotope determination in viticulture, and outlines some approaches that, to date, have not been considered in viticulture and that could be applied in future research.

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Natural Abundance Isotopic Fractionation in the Fermentation Reaction: Influence of the Fermentation Medium

Cited by 12 publications

References 19 publications

Effects of Must Concentration Techniques on Wine Isotopic Parameters

Effects of Must Concentration Techniques on Wine Isotopic Parameters

Site-Specific Hydrogen Isotope Fractionation in the Biosynthesis of Glycerol

Application of the measurement of the natural abundance of stable isotopes in viticulture: a review

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