title: [New analytic criteria for the characterization of wines].
abstract: Isotopic analysis, determination of radioactivity are factors allowing a better characterization of wines. The analysis of the composition in stable isotopes of the constituants of wine can provide new analytic criteria for characterizing wines. Thus, the concentration of 13C in ethanol can allow the disclosure of an addition of cane sugar or maize sugar to the musts. A study of the composition in stable isotopes of the water of wines of a certain region made it possible to show a correlation between the amount of D and 18O in the water of wine, and the alcohlic concentration. The setting up of the curve showing the decrease of the radioactivity of 14C in the Girondewines allows a determination of the date, accurate to within one year, of these wines. The enzymatic determination of the gluconic acid present in the wines produced from crops attacked by Botrytis Cinerea allows one to estimate the type of rottenness of the grape; the gluconic acid, which is only present in very small quantities in wines produced from sound grapes, represents about 50 p. 100 of the fixed acides of the grapes affected by "noble rottenness" and up to 90 p. 100 in the case of adultarated grapes. Thanks to the recults obtained in 1976, standards are proposed to allow the characterization of the wines produced from grapes affected by "noble rottenness", so that they can be distinguished from, on the one hand, the wines produced from sound grapes, and on the other hand, the wines produced from adultarated grapes.
mesh_terms: D002250:Carbon Radioisotopes; D003903:Deuterium / Q000032:analysis; D005638:Fruit; D005942:Gluconates / Q000032:analysis; D003904:Mitosporic Fungi; D010103:Oxygen Isotopes / Q000032:analysis; D014867:Water / Q000032:analysis*; D014920:Wine / Q000032:analysis* / Q000145:classification
chemical_list: D002250:Carbon Radioisotopes; D005942:Gluconates; D010103:Oxygen Isotopes; D014867:Water; D003903:Deuterium
vernacular_title: Recherche de nouveaux critères analytiques de caractérisation des vins.