Use of Isotope Ratio Determination (13C/12C) to Assess the Production Method of Sparkling Wine.

Abstract

The production of a sparkling wine can be performed with different methods taking from a few weeks to several years, which often justifies a difference in added value for the consumer. This paper presents the use of isotope ratio δ(13)C measurements combined with physico-chemical analyses for the determination of mislabelling of sparkling wines produced by… (More)
DOI: 10.2533/chimia.2016.338

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