| Issue |
BIO Web of Conferences
Volume 3, 2014
37th World Congress of Vine and Wine and 12th General Assembly of the OIV (Part 1)
|
|
|---|---|---|
| Article Number | 02008 | |
| Number of page(s) | 3 | |
| Section | Oenology | |
| DOI | https://doi.org/10.1051/bioconf/20140302008 | |
| Published online | 04 November 2014 | |
Study of intramolecular isotope heterogeneity of organic oxy acids in order to detect sophisticated wines and juice drinks
State scientific institution of All-Russia scientific and research institute of beer brewing, soft drink and wine-making industry (SSI VNIIPB&VP), 119021 Moscow city, Rossolimo street, house 7, Russian Federation
According to International Code of Oenological Practices it is allowed to use acide L(+)tartrique for wine acidification, while use of synthetic dihydroxysuccinic acid is forbidden. Today it is impossible to differentiate natural dihydroxysuccinic acid from synthetic one by standard techniques. Even by using very sensitive method of isotope mass spectrometry certain difficulties emerge because total isotope characteristics of carbon of dihydroxysuccinic acid of different nature have the same values. However, isotope characteristics of carbon of intramolecular structural groups of dihydroxysuccinic acid made of different raw materials differ significantly. This allows specifying the nature of dihydroxysuccinic acid that is used for making of wines and juice drinks. In Russia, scientific and research institute of beer brewing and wine-making industry carried out a work for studying isotope characteristics of intramolecular isotope heterogeneity of dihydroxysuccinic acid from different origins in order to identify wines and juice drinks. Isotope characteristics of organic oxy acids from different origins were studied including them obtained by synthetic way and numeric range of value δ13 C,‰ were specified. The obtained results allow performing identification tests of wines and juice drinks to find out the products that contain not specified additives as that allowed for its use in production process.
© Owned by the authors, published by EDP Sciences, 2014
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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