Stable Carbon Isotopic Composition of the Wine and CO<sub>2</sub> Bubbles of Sparkling Wines:  Detecting C<sub>4</sub> Sugar Additions

Martinelli, Luiz Antônio; Moreira, Marcelo Zacharias; Ometto, Jean Pierre; Alcarde, André Ricardo; Rizzon, Luiz Antenor; Stange, Erik; Ehleringer, James R.

doi:10.1021/jf026088c

Cited by 52 publications

(38 citation statements)

References 14 publications

(24 reference statements)

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“…The mean difference between ethanol δ 13 C and natural CO 2 δ 13 C of the wines from all grapes studied was 6.1 . The Muscat grape showed the lowest difference (5.1 ), however, this difference is upper than 2 proposal by Martinelli et al [16], estimated for a theoretical calculation.…”

Section: Resultscontrasting

confidence: 55%

Exogenous CO₂in South American sparkling wine

Leonardelli¹,

Dutra²,

Carnieli³

et al. 2016

BIO Web Conf.

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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 .

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Section: Resultscontrasting

confidence: 55%

Exogenous CO₂in South American sparkling wine

Leonardelli¹,

Dutra²,

Carnieli³

et al. 2016

BIO Web Conf.

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“…Therefore, the measurement of the stable carbon isotope ratio ( 13 C/ 12 C) of CO 2 from sparkling wines is a method for tracing the origin of CO 2 in sparkling wines [9,[26][27][28].…”

mentioning

confidence: 99%

25 Years authentication of wine with stable isotope analysis in the European Union – Review and outlook

Christoph¹,

Hermann

Wächter³

2015

BIO Web of Conferences

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Abstract. The implementation of stable isotope applications in official food analyses began in 1990. At that time the first method to detect sucrose from sugar beet or sugar cane in wine by Deuterium-Nuclear Magnetic Resonance ( 2 H-NMR) of ethanol, also known as SNIF-NMR ® -Method became adopted officially by the European Commission. This was a milestone for an improved authentication of wines and other food stuffs. In connection with methods using Isotope Ratio Mass Spectrometry (IRMS), stable isotope ratio analysis is one of the most powerful analytical tools for authentication of wine. The fundamentals of biotic and abiotic stable isotope fractionation and the analytical methods which are used in authentication of wine are summarized. Principles of authentication of some wine constituents like sugar, ethanol, organic acids, glycerol, and carbon dioxide as well as proof of geographic origin are reviewed. By selected example of anonymized cases, proof of adulterations (e.g. chaptalization, addition of water or mislabeling) using monovariate, bivariate, and multivariate data evaluations are discussed. It is shown that for this purpose databanks are generally indispensable. In their absence cut-off values, derived from long-term observations help to detect clear adulterations.

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“…For wines where C3 sugars had probably been added, the average d 13 C value was À22.0 AE 0.8% (n ¼ 16), with individual values ranging from À20.30 to À23.63%, as previously reported, 1 and the wine where C4 sugars had probably been added showed a CO 2 value of À9.62%, close to the values reported for sparkling wines produced with cane sugar. 1,6,7,17 No significant differences ( p > 0.05) were found corresponding to the different types of cava-brut nature, brut reserve and brut.…”

Section: Sparkling Winesmentioning

confidence: 85%

GasBench/isotope ratio mass spectrometry: a carbon isotope approach to detect exogenous CO₂ in sparkling drinks

Cabañero

San-Hipólito

Rupérez

2007

Rapid Comm Mass Spectrometry

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A new procedure for the determination of carbon dioxide (CO 2 ) 13 C/ 12 C isotope ratios, using direct injection into a GasBench/isotope ratio mass spectrometry (GasBench/IRMS) system, has been developed to improve isotopic methods devoted to the study of the authenticity of sparkling drinks. Thirty-nine commercial sparkling drink samples from various origins were analyzed. Values of d 13 C cava ranged from S20.30% to S23.63%, when C3 sugar addition was performed for a second alcoholic fermentation. Values of d 13 C water ranged from S5.59% to S6.87% in the case of naturally carbonated water or water fortified with gas from the spring, and d 13 C water ranged from S29.36% to S42.09% when industrial CO 2 was added. It has been demonstrated that the addition of C4 sugar to semi-sparkling wine (aguja) and industrial CO 2 addition to sparkling wine (cava) or water can be detected. The new procedure has advantages over existing methods in terms of analysis time and sample treatment. In addition, it is the first isotopic method developed that allows Carbon dioxide (CO 2 ) is used to give drinks a slightly acidic and more pleasant taste. 1 CO 2 gas bubbles, either naturally present or added, characterize several beverage products: water, wine, beer, soft drinks, etc. Nowadays, some aspects of CO 2 in beverages, such as purity and concentration, are regulated by European Union (EU) legislation. 2 The CO 2 responsible for effervescence in sparkling wines, which includes French Champagne, Italian Spumante and Spanish Cava, is produced in closed bottles during the second alcoholic fermentation or 'prise de mousse'. CO 2 is produced together with ethanol when yeast ferment sugars.In the last 20 years, stable isotope ratio measurements have been used to prevent fraud in the food products industry. 3 These methods are based on the measurements of the stable isotope ratios of the biologically important elements, 2 H/ 1 H, 13 C/ 12 C, 15 N/ 14 N, and 18 O/ 16 O, by isotope ratio mass spectrometry (IRMS).Carbon stable isotope methods are based on the fact that a molecule (e.g. sugars) exhibits varying 13 C isotope concentrations depending on the plant which has metabolized it and therefore its stable isotope ratio can provide information on its botanical origin. In C3 plants (Calvin cycle) 3-ribulose diphosphate is used to fix the CO 2 , and the 13 C/ 12 C abundance ratios, expressed as the d 13 C values, lie in the À23 to À28% range. 4 C4 plants (dicarboxylic acid route or Hatch-Slack pathway) use oxaloacetate as the CO 2 acceptor and have d 13 C values between À9 and À15%. 5 For several fermented products, CO 2 reflects the botanical origin of the sugars from which the gas originates. 6 Cane sugar is a C4 plant while the grapevine is a C3 plant. It is thus possible to distinguish by IRMS between the CO 2 produced from the fermentation of the sugar present in the grape must and that originating from added cane sugar. 7 Industrial CO 2 used in the food industry has a large range of d 13 C values (1 to À75%), depending on the pr...

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Stable Carbon Isotopic Composition of the Wine and CO₂ Bubbles of Sparkling Wines: Detecting C₄ Sugar Additions

Cited by 52 publications

References 14 publications

Exogenous CO₂in South American sparkling wine

Exogenous CO₂in South American sparkling wine

25 Years authentication of wine with stable isotope analysis in the European Union – Review and outlook

GasBench/isotope ratio mass spectrometry: a carbon isotope approach to detect exogenous CO₂ in sparkling drinks

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Stable Carbon Isotopic Composition of the Wine and CO2 Bubbles of Sparkling Wines: Detecting C4 Sugar Additions

Cited by 52 publications

References 14 publications

Exogenous CO2in South American sparkling wine

Exogenous CO2in South American sparkling wine

25 Years authentication of wine with stable isotope analysis in the European Union – Review and outlook

GasBench/isotope ratio mass spectrometry: a carbon isotope approach to detect exogenous CO2 in sparkling drinks

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Product

Resources

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Stable Carbon Isotopic Composition of the Wine and CO₂ Bubbles of Sparkling Wines: Detecting C₄ Sugar Additions

Exogenous CO₂in South American sparkling wine

Exogenous CO₂in South American sparkling wine

GasBench/isotope ratio mass spectrometry: a carbon isotope approach to detect exogenous CO₂ in sparkling drinks