Increase in the oxygen stable isotopic composition of water in wine with low ethanol yield
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/s41598-019-47331-0.pdf
Reference34 articles.
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2. Dordevic, N. et al. Detecting the addition of sugar and water to wine. Aust J Grape Wine Res 19, 324–330 (2013).
3. Förstel, H. Die natürliche fraktionierung der stabilen sauerstoff-isotope als indicator für reinheit und herkunft von wine. Naturwissenschaften 72, 449–455 (1985). (in German).
4. West, J. B., Ehleringer, J. R. & Cerling, T. E. Geography and vintage predicted by a novel GIS model of wine δ 18O. J Agric Food Chem 55, 7075–7083 (2007).
5. Epstein, S., Thompson, P. & Yapp, C. J. Oxygen and hydrogen isotopic ratios in plant cellulose. Science 198, 1209–1215 (1977).
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