jf5013538_si_001.pdf (86.97 kB)
Stable Isotope Ratio Analysis for Verifying the Authenticity of Balsamic and Wine Vinegar
journal contribution
posted on 2014-08-13, 00:00 authored by M. Perini, M. Paolini, M. Simoni, L. Bontempo, U. Vrhovsek, M. Sacco, F. Thomas, E. Jamin, A. Hermann, F. CaminIn
this paper, we investigate whether the analysis of stable isotope
ratios D/H and 13C/12C in ethanol and acetic
acid and of 18O/16O in water can be applied
to the ingredients of “aceto balsamico di Modena IGP”
(ABM) to evaluate their authenticity. We found that impurities in
the extraction solution do not affect the 13C/12C of acetic acid and the D/H values of acetic acid are not affected
under a composite NMR experiment. The standard deviation of repeatability
and standard deviation of reproducibility are comparable in wine vinegar
and ABM and generally lower than those quoted in the official methods.
This means that the validation parameters quoted in the official methods
can also be applied to the ingredients of ABM. In addition, we found
no changes in the isotopic values from wine to vinegar and to ABM,
and from the original must to the ABM must, providing experimental
evidence that reference data from wine databanks can also be used
to evaluate the authenticity of vinegar and ABM.