2010, Volume 13, Issue 1
Assessing Wine Quality Using Isotopic Methods
National Institute for Research and Development for Cryogenics and Isotopic Technologies - ICIT Rm. Valcea, Uzinei Street no. 4, P.O. Box Raureni 7, 240050, Ramnicu Valcea, Romania
*Corresponding author: Diana Costinel, E-mail: email@example.comPublished: May 2010
The analytical methods used to measure isotope ratios (deuterium, carbon 13 and oxygen 18) from wines have gained official recognition from the Office International de la Vigne et du Vin (OIV) and National Organisation of Vine and Wine. The amount of stable isotopes in water and carbon dioxide from plant organic materials and their distribution in sugar and ethanol molecules are influenced by geo-climatic conditions of the region, grape varieties and the year of harvest.
For wine characterization, to prove the botanical and geographical origin of the raw material, the isotopic analysis by continuous flow mass spectrometry CF-IRMS (Continuous Flow Isotope Ratio Mass Spectrometry) has made a significant contribution. This paper emphasize the results of a study concerning the assessing of water adulterated wines and non-grape alcohol and sugar additions at different concentration levels, using CF-IRMS analytical technique.
CF-IRMS (Continuous Flow Isotope Ratio Mass Spectrometry), stable isotope, wine.
Tag search CF-IRMS Continuous Flow Isotope Ratio Mass Spectrometry stable isotope wine