Carbon isotope ratio of organic acids in sake and wine by solid-phase extraction combined with LC/IRMS
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RESEARCH PAPER
Carbon isotope ratio of organic acids in sake and wine by solid-phase extraction combined with LC/IRMS Momoka Suto 1 & Hiroto Kawashima 1 Received: 7 September 2020 / Revised: 6 October 2020 / Accepted: 9 October 2020 # Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract We developed an analytical procedure for determining the δ13C values of organic acids in sake and wine using solid-phase extraction combined with liquid chromatography/isotope ratio mass spectrometry (LC/IRMS). First, the solid-phase extraction (SPE) procedure was performed and various tests were conducted to extract organic acids from alcoholic beverages using the simulated sake sample. Under the optimal SPE procedure, high recovery rates (96–118%) and good accuracies (≤ 0.7‰) were thus achieved for the simulated sake and wine samples. Next, we determined the δ13C of organic acid (tartaric acid, malic acid, lactic acid, succinic acid) in 9 sake and 11 wine samples. Finally, the δ13C values of lactic acid in nine sake samples suggested that lactic acid had been added during the brewing process. The high correlation between the δ13C values of tartaric acid and malic acid in 11 wine samples was consistent with their common source, grapes. This analytical method may help to identify when organic acids have been added to sake and wine and to elucidate the process of organic acid production therein. Keywords Alcoholic beverage . Beverage . Stable carbon isotopic ratio analysis (SCIRA) . Liquid chromatography–isotope ratio mass spectrometry
Introduction The organic acids in alcoholic beverages play an important role because they influence the sensory properties (flavor, color, aroma) and stability of the beverage, and they help to control microbiological activity in the beverage [1]. They are, for example, an important determinant of the taste and aroma of sake, which is a traditional Japanese beverage made from rice [2]. There are more than 40 kinds of organic acids that may be found in sake, including lactic acid, succinic acid, malic acid, acetic acid, citric acid, fumaric acid, and glycolic acid [3]. Organic acids are added in some sake to prevent bacterial growth and to adjust the taste and acidity. The organic acids in wine, which play an important role in determining Electronic supplementary material The online version of this article (https://doi.org/10.1007/s00216-020-03003-x) contains supplementary material, which is available to authorized users. * Hiroto Kawashima [email protected] 1
Department of Management Science and Engineering, Faculty of Systems Science and Technology, Akita Prefectural University, 84-4, Ebinokuchi, Tuchiya, Yuri-Honjyo, Akita 015-0055, Japan
the color, balance, and taste of the wine and can prevent bacterial growth [4], may include tartaric acid, malic acid, citric acid, succinic acid, lactic acid, and acetic acid [5]. According to the Official Journal of the European Union, it is permissible to use tartaric acid, malic acid, and lactic acid for acidification purposes in musts
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