The application of SNIF‐NMR and IRMS combined with C,H and O isotopes for detecting the geographical origin of Chinese wines |
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Authors: | Wei Jiang Jie Xue Xiang Liu De‐liang Wang Yang Guo Lu Wang |
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Affiliation: | 1. Department of Brewing Engineering, China National Research Institute of Food & Fermentation Industries, Beijing, China;2. China National Research Institute of Food & Fermentation Industries, Beijing, China;3. Sino‐Germany United Research Center of Fermented alcohol Quality & Safety, Beijing, China;4. College of Biotechnology, Tianjin University of Science & Technology, Tianjin, China;5. College of Chemistry and Chemical Engineering, Xinjiang University, Urumqi, Xinjiang, China |
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Abstract: | The regional origin of Chinese wines was investigated using two important complementary techniques, site‐specific natural isotopic fractionation nuclear magnetic resonance (SNIF‐NMR) and isotope ratio mass spectrometry (IRMS). Twenty samples from five different grape varieties were collected from north Xinjiang in 2009, along with 100 wine samples from five different regions during 2010–2013. The (D/H)I and (D/H)II in wine ethanol ranged from 95.10 to 102.86 ppm and from 115.99 to 126.39 ppm using SNIF‐NMR, respectively. The 13C/12C of wine ethanol and 18O/16O of wine water were detected using IRMS. The δ13C value (?23.36‰) in coastal regions was higher than that in continental regions (?27.75‰). The temperature is the key for δ13C value. The δ18O ranged from ?1.94 to 4.57‰. The δ18O values were only positive in north Xinjiang which had the arid climate and strong sunshine. No difference was found for isotope ratios for wines made from five different grape varieties in north Xinjiang. All data evaluated by principal component analysis and linear discriminant analysis showed that the best method to distinguish the regional wine origin correctly is a combination of (D/H)I, (D/H)II, R, δ13C and δ18O. Therefore, natural multi‐elemental isotope ratios are effective in contributing to wine quality control in the Chinese market. |
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Keywords: | Deuterium food quality nuclear magnetic resonance principal component analysis stable isotope wine |
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