1. Validation of the 2 H-SNIF NMR and IRMS Methods for Vinegar and Vinegar Analysis: An International Collaborative Study.
- Author
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Camin F, Simoni M, Hermann A, Thomas F, and Perini M
- Subjects
- International Agencies, Acetic Acid analysis, Acetic Acid standards, Food Analysis standards, Magnetic Resonance Spectroscopy methods, Wine analysis, Wine standards
- Abstract
This paper presents the results of a collaborative study involving seven laboratories and concerning two samples of wine vinegar, one of apple vinegar and four of balsamic vinegar. The aim of the study was to define standard deviations of repeatability (sr) and reproducibility (sR) for vinegar and balsamic vinegar stable isotope ratios of H (D/H), C (δ
13 C) and O (δ18 O), in order to establish them as fully recognized official standards. Acetic acid was extracted and subjected to (D/H)CH3 and δ13 C analysis. δ18 O analysis was performed on whole samples. The grape must solution remained after distillation of balsamic vinegar was fermented and the resulting ethanol was subjected to (D/H)I , (D/H)II , R and δ13 C analysis. The sr and sR were 0.6 ppm and 1.1 ppm for (D/H)CH3 , 0.14‱ and 0.25‱ for δ13 C of acetic acid, 0.1‱ and 0.17‱ for δ18 O of water, 0.19 ppm and 0.64 ppm for ethanol (D/H)I , 1.14 and 1.31 ppm for (D/H)II , 0.09 and 0.11‱ for δ13 C of ethanol. These data are in line with those in the literature or reported in corresponding official methods, and sr and sR of balsamic vinegar are in line with those of vinegar and must.- Published
- 2020
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