on 05-11-201704:41 AM - edited on 11-09-202104:05 AM by usermigration2
Laboratorio Arbitral Agroalimentario. Ministerio de Agricultura, Pesca y Alimentación, Crta. Coruña Km 10.700, 28023 Madrid. Spain Rapid Communications in Mass Spectrometry (2007), V21, pp3323–3328, doi: 10.1002/rcm.3212 Gas Bench/isotope ratio mass spectrometry: a carbon isotope approach to detect exogenous CO2 in sparkling drinks Ana I. Cabañero, Tamar San-Hipólito and Mercedes Rupérez A new procedure for the determination of carbon dioxide (CO2) 13C/12C isotope ratios, using direct injection into a Gas Bench/isotope ratio mass spectrometry system, has been developed to improve isotopic methods devoted to the study of the authenticity of sparkling drinks. It has been demonstrated that the addition of C4 sugar to semi-sparkling wine (aguja) and industrial CO2 addition to sparkling wine (cava) or water can be detected. The new procedure has advantages over existing methods in terms of analysis time and sample treatment. In addition, it is the first isotopic method developed that allows 13C/12C determination directly from a liquid sample without previous CO2 extraction. No significant isotopic fractionation was observed nor any influence by secondary compounds present in the liquid phase.