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Isotope ratio mass spectrometry coupled to liquid and gas chromatography for wine ethanol characterization

2008; Wiley; Volume: 22; Issue: 20 Linguagem: Inglês

10.1002/rcm.3711

1097-0231

Ana I. Cabañero, Jose L. Recio, Mercedes Rupérez,

Fermentation and Sensory Analysis

Abstract Two new procedures for wine ethanol 13 C/ 12 C isotope ratio determination, using high‐performance liquid chromatography and gas chromatography isotope ratio mass spectrometry (HPLC/IRMS and GC/IRMS), have been developed to improve isotopic methods dedicated to the study of wine authenticity. Parameters influencing separation of ethanol from wine matrix such as column, temperature, mobile phase, flow rates and injection mode were investigated. Twenty‐three wine samples from various origins were analyzed for validation of the procedures. The analytical precision was better than 0.15‰, and no significant isotopic fractionation was observed employing both separative techniques coupled to IRMS. No significant differences and a very strong correlation (r = 0.99) were observed between the 13 C/ 12 C ratios obtained by the official method (elemental analyzer/isotope ratio mass spectrometry) and the proposed new methodology. The potential advantages of the developed methods over the traditional one are speed (reducing time required from hours to minutes) and simplicity. In addition, these are the first isotopic methods that allow 13 C/ 12 C determination directly from a liquid sample with no previous ethanol isolation, overcoming technical difficulties associated with sample treatment. Copyright © 2008 John Wiley & Sons, Ltd.