The effect of stopping alcoholic fermentation on the variability of H, C and O stable isotope ratios of ethanol

Perini, Matteo; Guzzon, Raffaele; Simoni, M.; Malacarne, M.; Larcher, R.; Camin, Federica

doi:10.1016/j.foodcont.2013.12.015

Cited by 12 publications

(12 citation statements)

References 12 publications

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“…6 The fermentation step are stopped using a combination of physical (cooling and filtration) and chemical agents (sulfur dioxide). 29 This sparkling wine also could be found by their synonyms: Moscato, Muscatel and Muscat. It contains an alcoholic grade ranging from 7 to 10%, minimum pressure of 4 atm, at least 20 grams of residual sugar and CO 2 obtained solely from fermentation of natural carbohydrate.…”

mentioning

confidence: 86%

“…The high values of these three parameters are characteristics of the winemaking style similar to "Asti Spumante," where the fermentation is stopped in order to reach a medium alcoholic strength and leave a considerable amount of residual sugar. 29 For the traditional sparkling wine, the following results were obtained for brut sparkling wine (i) total dry extract, 26. . These parameters could be influenced by chaptalization, which is a common practice in order to 8,2017 increase the final alcohol content by addition of cane or beet sugar.…”

Section: Physicochemical Analysismentioning

confidence: 99%

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

Santos¹,

Celso²,

Rocha³

et al. 2017

J. Braz. Chem. Soc.

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This work performs an exploratory analysis of the sparkling wines from the state of Rio Grande do Sul, Brazil. Samples of traditional sparkling wine and Moscatel sparkling wine were analyzed and chemometrics tools were applied to physicochemical, gas chromatography and stable carbon isotope analysis. The carbon isotope ratio (δ 13 C-CO 2 ) of the samples presents great heterogeneity and confirm that the isotopic signature of the CO 2 could be derived from the fermentation of C4 sugar. The principal component analysis (PCA) was capable to discriminate and classify the samples in their respective groups and combined data approach was especially important to identify the correlation between the studied variables. With the increasing production of sparkling wines in Brazil, this work helps to evaluate the standards of the local sparkling wines.

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mentioning

confidence: 86%

Section: Physicochemical Analysismentioning

confidence: 99%

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

Santos¹,

Celso²,

Rocha³

et al. 2017

J. Braz. Chem. Soc.

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“…If the content of above 70% sugar is fermented into alcohol, these factors did not affect the (D/H) I values in ethanol, while the (D/H) II ratio can vary significantly. This allowed for the (D/H) I ratio as a firm indicator of wine chaptalization [ 100 , 101 , 102 , 103 ]. The isotopic ratio (D/H) III is not used in chaptalization detection due to the exchangeability of hydrogens at the hydroxylic group of the ethanol molecule.…”

Section: Snif-nmrmentioning

confidence: 99%

NMR in the Service of Wine Differentiation

Viskić

Bandić

Korenika

et al. 2021

Foods

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NMR is a swift and highly reproducible spectrometric technique that makes it possible to obtain spectra containing a lot of information about the sample analyzed. This approach helps major components be described in complex mixtures such as wine in just one analysis. Analysis of wine metabolites is very often used to understand the impact of geographical origin or variety on wine quality. NMR is often used for tracing the geographical origin of wine. Research on NMR metabolic effects of geographical origin is of great importance as the high added value of wines results from compliance with state legislation on the protected denomination of origin (PDO) and protected geographical indication (PGI) for the administration of the appellation of wines. A review of NMR with emphasis on SNIF-NMR in the analysis of wine authenticity is given. SNIF-NMR remains a method of choice for the detection of wine chaptalization as it is the only approach which provides position-specific information on the origin of sugar in wine. However, the sample preparation step, which lacks major improvements since its conception, is strenuous and expensive, and suffers from drawbacks in terms of low sample throughput. Mainstream 1D and 2D NMR experiments provide a fast and affordable way to authenticate wine based on the geographical origin, vintage, and variety discrimination, and include a simple and non-destructive sample preparation step. With this approach, spectral data processing often represents a crucial step of the analysis. With properly performed NMR experiments good to excellent differentiation of wines from different vintages, regions, and varieties was achieved recently.

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“…Since 2013 the production of 'Polish Vodka' has been restricted by law to the ethyl alcohol of agricultural origin exclusively obtained from rye, wheat, barley, oat, triticale and potatoes grown on the territory of the Republic of Poland. 1 This protected geographical indication is always declared on the bottle label -if not, it is a 'mixed' vodka, which can be produced from different raw materials not necessarily originating from Poland. The quality and price of these products are determined by the type of raw material, its purity, and origin.…”

Section: Introductionmentioning

confidence: 99%

“…The identification of agricultural origins of ethyl alcohol and detection of falsified, artificial products is often very difficult and laborious. Spectroscopic methods that can be used for authentication of spirits include nuclear magnetic resonance (NMR), Raman and infrared, as well as mass spectrometry . Determination of products' isotopic composition based on differences in 13 C/ 12 C and 2 H/ 1 H ratios is most frequently accomplished by isotope ratio mass spectrometry (IRMS) and site‐specific natural isotope fractionation nuclear magnetic resonance (SNIF‐NMR).…”

Section: Introductionmentioning

confidence: 99%

Comparison of quantitative NMR and IRMS for the authentication of ‘Polish Vodka’

et al. 2018

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The effect of stopping alcoholic fermentation on the variability of H, C and O stable isotope ratios of ethanol

Cited by 12 publications

References 12 publications

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

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

NMR in the Service of Wine Differentiation

Comparison of quantitative NMR and IRMS for the authentication of ‘Polish Vodka’

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