Abstract
This paper presents the results of a collaborative study involving seven laboratories and concerning two samples of wine vinegar, one of apple vinegar and four of balsamic vinegar. The aim of the study was to define standard deviations of repeatability (sr) and reproducibility (sR) for vinegar and balsamic vinegar stable isotope ratios of H (D/H), C (δ13C) and O (δ18O), in order to establish them as fully recognized official standards. Acetic acid was extracted and subjected to (D/H)CH3 and δ13C analysis. δ18O analysis was performed on whole samples. The grape must solution remained after distillation of balsamic vinegar was fermented and the resulting ethanol was subjected to (D/H)I, (D/H)II, R and δ13C analysis. The sr and sR were 0.6 ppm and 1.1 ppm for (D/H)CH3, 0.14‰ and 0.25‰ for δ13C of acetic acid, 0.1‰ and 0.17‰ for δ18O of water, 0.19 ppm and 0.64 ppm for ethanol (D/H)I, 1.14 and 1.31 ppm for (D/H)II, 0.09 and 0.11‰ for δ13C of ethanol. These data are in line with those in the literature or reported in corresponding official methods, and sr and sR of balsamic vinegar are in line with those of vinegar and must.
Highlights
According to European Regulation 479/2008 [1], vinegar is defined as a product obtained exclusively from the acetous fermentation of the declared sources
This paper presents the results of a collaborative study involving seven laboratories and concerning two samples of wine vinegar, one of apple vinegar and four of balsamic vinegar
Recently it was experimentally proven that OIV and Committee for Standardization (CEN) methods are applicable to the analysis of acetic acid extracted from balsamic vinegar (D/H, δ13 C) as well to the ethanol fractions obtained by distillation after fermentation of cooked must of balsamic vinegar (D/H, δ13 C) and to the water fraction (δ18 O) [2]
Summary
According to European Regulation 479/2008 [1], vinegar is defined as a product obtained exclusively from the acetous fermentation of the declared sources (grape for wine and balsamic vinegar, including the IGP ‘Aceto Balsamico di Modena’ and apple for apple vinegar). Acetic acid cannot be obtained from either petroleum derivatives or wood pyrolysis (synthetic acetic acid) or from the fermentation of exogenous sugars (e.g., from beet or cane). Vinegar cannot be produced from dried grapes or fruit juices diluted with water
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