Contribution to the study of the origin of CO2 in Spanish sparkling wines by determination of the C-13/C-12 isotope ratio

被引：10

作者：

GonzalezMartin, I

GonzalezPerez, C

MarquesMacias, E

机构：

[1] Depto. Quim. Analitica, Nutr. B., Facultad de Química, Universidad de Salamanca, Plaza de la Merced s/n

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1997年 / 45卷 / 04期

关键词：

sparkling wines; C-13/C-12 isotope ratio; characterization of CO2;

D O I：

10.1021/jf960446s

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The C-13/C-12 isotope ratio was determined in sparkling wines, granvas, and gassified wines of different Spanish commercial brands with a view to establishing the origin of the CO2 contained in them. This technique permits a distinction between the CO2 originating from C-3 and C-4 plants and that coming from industrial sources.

引用

页码：1149 / 1151

页数：3

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