| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1187434 | Food Chemistry | 2008 | 7 Pages |
Abstract
The applications of the stable isotope ratio analyses (D/H, 13C and 18O) in the assessment of watering in beverages such as wine and fruit juices are discussed in this study. The measurement of 18O/16O ratio in combination with D/H and 13C/12C ratio is mainly focused and the international official methods implementing stable isotope techniques will be mentioned. Furthermore, the ongoing study on a possible use of 13C/12C ratio of CO2 to detect the addition of technical produced CO2 in mineral sparkling waters is also presented.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Giovanni Calderone, Claude Guillou,