Deuterium nuclear magnetic resonance spectroscopy and stable carbon isotope ratio analysis/mass spectrometry of certain monofloral honeys.

Quantitative deuterium nuclear magnetic resonance spectroscopy (NMR) has been used in conjunction with stable carbon isotope ratio analysis/mass spectrometry to refine the detection of sugars that have been added to monofloral honeys. The 13C content of sugars indicates the type of photosynthetic metabolism of the plant that synthesized them; the deuterium content is more characteristic of secondary metabolism and of environmental factors. Consequently, determination of the 13C content of honeys and of proteins extracted from the honeys can be used to detect the addition of C4 plant sugars (cane or corn), but it does not reveal the addition of C3 plant sugars such as beet sugar. Deuterium NMR gives useful information for some monofloral honeys. NMR measurement is performed on ethanol obtained from fermentation of the honey and extracted by distillation. The isotopic composition of the ethanol indicates the nature of the sugars from which it was derived. Various types of monofloral honeys were studied, and the results obtained with commercially available honeys demonstrate the usefulness of isotopic analysis and the need to compile a database of authentic honeys to validate or affirm certain results.

Toward the authentication of varietal wines by the analysis of grape (Vitis vinifera L.) residual DNA in must and wine using microsatellite markers.

In an attempt to develop a technique for the identification of grape cultivars in commercial wines, a method for the extraction of DNA from must and experimental wines was adapted and optimal PCR conditions for the amplification of this DNA were established. DNA was analyzed during the fermentation process for six cultivars (Chardonnay, Clairette blanche, Grenache noir, Merlot, Muscat blanc à petits grains, and Syrah). The extractions were performed on solid parts in suspension as well as on the aqueous fraction. Expected profiles for these cultivars were obtained with DNA extracted from the solid parts during all of the fermentation process and for the wine. The analysis of DNA extracted from aqueous fractions was less reproducible, and microsatellite amplifications were obtained only in the case of Clairette blanche, Merlot, and Syrah wines. Results demonstrate that the purification process is adequate for the analysis but that the DNA concentration represents the main limiting factor. Technical improvements of the method are discussed.