METHOD FOR DETERMINATION OF TARTARIC ACID ORIGIN IN WINES AND JUICE-CONTAINING BEVERAGES Russian patent published in 2013 - IPC G01N33/02 G01N33/14 

FIELD: food industry.

SUBSTANCE: method for determination of tartaric acid origin is as follows: one performs settlement of tartaric acid barium salt from a wine or juice-containing beverage sample. The resultant residue is washed and dried. The dried residue is divided into three parts. The first part is subjected to isotopic mass-spectrometer analysis with ¹³C/¹²C stable isotopes relation establishment to identify the summary isotopic characteristic of tartaric acid barium salt carbon. One performs introduction of the second residue part into an ampoule sealed at one end, addition of cupric oxide, vacuumisation, sealing and maintenance in the muffle furnace. After cooling the ampoule is broken and isotopic characteristics of tartaric acid alkyl group carbon are measured. The third residue part is maintained in the muffle furnace for alkyl group removal. The remaining residue is analysed using the isotopic mass-spectrometer for determination of isotopic characteristics of tartaric acid barium salt carboxylic group carbon. The obtained quantitative characteristics of wine or juice-containing beverage being analysed are compared with the reference mixtures characteristics; one concludes on tartaric acid origin according to coincidence or deviation degree.

EFFECT: method allows to enhance accuracy and validity.

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