On quality assurance of winemaking components
Abstract
This report examines product quality assurance issues arising when technological aids and food additives are utilized in winemaking. L(+)-tartaric acid, the acidity regulator, is used as an example to describe the in-depth state of modern regulatory frameworks applied at both national and international levels to protect consumer rights and the interests of bona fide manufacturers of high-quality and authentic products. One aspect of quality assurance is synthetically derived L(+)-tartaric acid present on the market, which contradicts the International Oenological Codex (IOC), describing in its COEI-1-LTARAC Monograph natural L(+)-tartaric acid obtained from plant-based raw materials, namely grapes. To ensure the quality and authenticity of L(+)-tartaric acid at the interstate level between the CIS countries, in a harmonisation effort with regard to the IOC, the Interstate Standard GOST 21205-2024 for plant-derived L(+)-tartaric acid (food additive E334) has been developed. According to the new standard, plant-derived L(+)-tartaric acid is permitted for use in food production, including winemaking. At the same time, tartaric acid produced using a combined chemical and biotechnological synthesis process from hydrocarbon raw materials, including coal, oil, and its processed products, such as intermediates like maleic anhydride, benzene, butane, epoxysuccinates, etc., is not considered an acceptable component for the food industry. The interstate standard GOST 21205-2024 contains a new parameter, isotope ratio of carbon 13С/12С (δ13СVPDB), ‰, added to ensure product authenticity, enabling a reliable assessment of the origin of L(+)-tartaric acid. The practical application of this parameter within the new standard aligns with research done by the International Organisation of Vine and Wine (OIV), particularly with a new method developed for analysing tartaric acid preparations based on mass spectrometry of the ratios of stable carbon and oxygen isotopes (OENO-SPECIF 21-691). A logical progression in methodological support for the quality and authenticity of components used in winemaking is the development and standardization of a method employed to determine the nature of organic acids, including L(+)-tartaric acid, contained directly in wine. This work creates a systematic approach to improving the harmonised regulatory framework for protecting the rights of manufacturers, consumers, and fair competition, ultimately contributing to the production and market circulation of high-quality and authentic wine products.
DOI:
Publication date: September 22, 2025
Issue: 46th World Congress of Vine and Wine
Type: Oral
Authors
1 Chemical Leaders LLC, 2/3 Gorbunova St., 121596 Moscow, Russian Federation
2 Peoples’ Friendship University of Russia named after Patrice Lumumba (RUDN University), 8 Miklukho-Maklaya St., bldg. 2, 117198 Moscow, Russian Federation
3 V.M. Gorbatov Federal Research Centre for Food Systems of RAS, 26 Talalikhina St., 109316 Moscow, Russian Federation