Influence of the Distillation Step on the Ratios of Stable Isotopes of Ethanol in Cherry Brandies
详细信息 查看全文
- 作者：Ron Baudler ; Ludwig Adam ; Andreas Rossmann ; Giuseppe Versini ; and Karl-Heinz Engel
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2006
- 出版时间：February 8, 2006
- 年：2006
- 卷：54
- 期：3
- 页码：864 - 869
- 全文大小：90K
- 年卷期：v.54,no.3(February 8, 2006)
- ISSN：1520-5118
文摘
Isotope ratio mass spectrometry and site-specific natural isotope fractionation-nuclear magneticresonance were applied to determine the overall carbon isotope ratio (
13C) and the hydrogen isotoperatios [(D/H)I and (D/H)II] of ethanol, respectively. Ethanol was obtained by distillation of fermentedcherry mash from a pot still commonly used in fruit brandy production. Analyses of distillate fractionsrevealed that the distillation proceeds with a fractionation of ethanol isotopologues. The inverse vaporpressure isotope effect (VPIE) observed for the carbon isotopologues is in accordance with the datareported for distillation of ethanol in spinning band columns. In contrast, the inverse VPIE for hydrogenisotopologues of ethanol observed in spinning band columns could not be confirmed. To investigatewhether the observed isotope fractionations might influence the applicability of stable isotope analysisfor quality and authenticity assessment of fruit brandies, the collected distillate fractions wererecombined to cuts, as is common practice in commercial fruit brandy production. Taking intoconsideration the limits of repeatability of the method, it could be demonstrated that the isotopefractionations observed do not impair the applicability of stable isotope analysis of the carbon andhydrogen isotopes of ethanol for the authenticity assessment of cherry brandies if the cuts are placedin accordance with common distillers' practice.Keywords: 13C; D/H; deuterium; isotope; ethanol; fruit brandy; cherry; authenticity assessment
13C) and the hydrogen isotoperatios [(D/H)I and (D/H)II] of ethanol, respectively. Ethanol was obtained by distillation of fermentedcherry mash from a pot still commonly used in fruit brandy production. Analyses of distillate fractionsrevealed that the distillation proceeds with a fractionation of ethanol isotopologues. The inverse vaporpressure isotope effect (VPIE) observed for the carbon isotopologues is in accordance with the datareported for distillation of ethanol in spinning band columns. In contrast, the inverse VPIE for hydrogenisotopologues of ethanol observed in spinning band columns could not be confirmed. To investigatewhether the observed isotope fractionations might influence the applicability of stable isotope analysisfor quality and authenticity assessment of fruit brandies, the collected distillate fractions wererecombined to cuts, as is common practice in commercial fruit brandy production. Taking intoconsideration the limits of repeatability of the method, it could be demonstrated that the isotopefractionations observed do not impair the applicability of stable isotope analysis of the carbon andhydrogen isotopes of ethanol for the authenticity assessment of cherry brandies if the cuts are placedin accordance with common distillers' practice.Keywords: 13C; D/H; deuterium; isotope; ethanol; fruit brandy; cherry; authenticity assessment