Quantitative analysis and detection of chaptalization and watering down of wine using isotope ratio mass spectrometry

Open Access

Table 6.

Inter-laboratory repeatability and reproducibility precision limits.

		Sample Number	Ethanol δ D_n mean value^∗	sR^∗∗	sr^∗∗∗
1.	Authentic	DB73-01	−214.39	0.22	1.03
2.	30 g/L Beet Sugar	DB73-02	−220.86	0.36	0.97
3.	20% v/v water dilution	DB73-03	−218.16	0.42	1.09
4.	Authentic	DB73-04	−213.02	0.78	1.23
5.	30 g/L Beet Sugar	DB73-05	−220.38	0.31	1.18
6.	20%v/v water dilution	DB73-06	−218.10	1.31	0.81
7.	20 g/L Beet Sugar	DB73-07	−216.45	1.05	0.89
8.	Authentic	DB73-08	−216.28	1.34	0.88
9.	30g/L Beet Sugar	DB73-09	−221.07	0.15	0.79
10.	20% v/v water dilution	DB73-10	−221.76	1.66	0.78
Average				0.76	0.97
^∗ Expressed in ‰ vs. AAWES at SGI Scale.
^∗∗ sR − Inter-laboratory Reproducibility standard deviation as Standard deviation of all measurements of the same sample
expressed in ‰
^∗∗∗sr − Inter-laboratory Repeatability standard deviation as average standard deviation for the same sample expressed in ‰
Precision limits
r – Repeatability precision limit (2.8× sr)			2.7
R – Reproducibility precision limit (2.8× sR)			2.13
Authenticity limit (A.L.)			− 217.7

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