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  • 1
    Digitale Medien
    Digitale Medien
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 205 (1997), S. 158-164 
    ISSN: 1431-4630
    Schlagwort(e): Key words Adulteration ; Carbon-13 ; Citric acid ; Ethanol ; Malic acid ; Tartaric acid
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Abstract  The δ13C-values of organic acids and their correlations to those of the sugar and ethanol, respectively, from 57 EU data bank wines of the Rheinpfalz area (years 1991 – 1993) and from some of their corresponding musts have been determined. In addition to the well established difference between fermented sugar and ethanol (Δδ13C = –1.7±0.2‰), a new constant correlation was found in wine for ethanol and citric acid (Δδ13C = +2.4±0.4‰). From this result a fixed δ-value difference for citric acid in wine to the fermented sugar of +0.7±0.6‰ can be deduced. The δ13C-values of L-malic acid and L-tartaric acid in must were not altered by the alcoholic fermentation; they should therefore directly provide access to the δ13C-value of the natural sugar in must. However, in non-adulterated wines the expected δ13C-value differences between these acids and ethanol showed unsatisfactory correlation coefficients. For L-malate this is attributed to the secondary (partial) degradation of this acid by the malolactic fermentation; a corresponding correction is envisaged in order to make L-malate available as an internal standard. As a reason for the unsatisfactory correlation between L-tartaric acid and ethanol, it is supposed that the time of its maximum biosynthesis period does not coincide with that of glucose in the grape ripening period.
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
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