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ABSTRACT
Stable isotope measurement finds various applications in wine authentication. It allows comparison between a suspect and a control wine. It is also possible to control wine authenticity without a control wine by using an isotopic data bank made up from authentic samples. Further, to carry out authenticity inspection of wines produced in areas not covered by an isotopic data bank, research is in progress to find internal authenticity tags. The analysis of wine spectra profiles obtained by carbon-13 NMR together with d13C values of main wine components achieved with the coupling of liquid chromatography methods (HPLC and ionic chromatography) and IRMS are new pathways for wine authentication.
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Read the articleAUTHORS
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François GUYON: Service commun des laboratoires, Pessac, France
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Laëtitia GAILLARD: Service commun des laboratoires, Pessac, France
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Nathalie SABATHIÉ: Service commun des laboratoires, Pessac, France
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Bernard MÉDINA: Service commun des laboratoires, Pessac, France
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François GUILLAUME: University of Bordeaux, Talence, France
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Marie-Hélène SALAGOÏTY: Service commun des laboratoires, Pessac, France - Editor's note: This article is taken from the journal "Annales des falsifications, de l'expertise chimique et toxicologique" n° 981 published by the SECF (Société des experts chimistes de France).
INTRODUCTION
Stable isotopes are widely used in the field of food authenticity and wine in particular. The isotopes studied are deuterium and carbon-13 in ethanol and oxygen-18 in wine water
. These isotopes are analyzed because, present in low concentrations, they are representative of the place and conditions of vine growth, and therefore of grape ripening
. These characteristics are also found in wine. Stable isotopes are also characteristic of the biochemical cycle followed by the plant when synthesizing molecules. We speak of "C3" type plants (Calvin cycle) and "C4" type plants (Hatch and Slack cycle). The sugars synthesized by these two processes have very different deuterium and carbon-13 characteristics, and these differences are reflected in the fermentation product, ethanol. The three official methods describe the experimental protocol for analysis using nuclear magnetic resonance (NMR) and isotope ratio mass spectrometry (IRMS)
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KEYWORDS
Wine authenticity | stable isotopes | isotope data bank | analysis | food industries | IC-co-IRMS | HPLC-co-IRMS | 13C-RMN
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