Study of the influence of alcoholic fermentation and distillation on the oxygen-18/oxygen-16 isotope ratio of ethanol.
A laboratory procedure for the analysis of the oxygen-18/oxygen-16 isotope ratios of ethanol derived from sugars and fruit juices by pyrolysis-isotope ratio mass spectrometry (IRMS) has been applied to the study of isotopic fractionation induced by the isotope effects of fermentation and distillation. For both processes, an experimental model has been established to describe and explain the observed fractionation phenomena. It is shown that reproducible results can be obtained when appropriate analytical conditions are used. Moreover, the ability of ethanol to act as a reliable indicator of the (18)O/(16)O ratio of sugars in orange juice (and therefore to be used as an internal reference for detecting water addition) is demonstrated both in theory and in practice.
Monsallier-Bitea
Claudia
C
EUROFINS Rue Pierre Adolphe Bobierre, B.P. 42301, F-44323 Nantes Cedex 3, France.
Jamin
Eric
E
Lees
Michèle
M
Zhang
Ben-Li
BL
Martin
Gérard J
GJ
D000438:Alcohols / Q000378:metabolism*; D001628:Beverages; D050260:Carbohydrate Metabolism; D005591:Chemical Fractionation; D032084:Citrus sinensis / Q000737:chemistry; D000431:Ethanol / Q000737:chemistry*; D005285:Fermentation; D005638:Fruit / Q000737:chemistry; D013058:Mass Spectrometry; D010100:Oxygen / Q000032:analysis*; D010103:Oxygen Isotopes / Q000032:analysis*
D000438:Alcohols; D010103:Oxygen Isotopes; D000431:Ethanol; D010100:Oxygen