Objective
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)
Subject
Product quality assurance issues arising when technological aids and food additives are utilized in winemaking
Results
- To ensure the quality and authenticity of L(+)-tartaric acid at the interstate level between the EAEU (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 (δ13С), ‰, added to ensure product authenticity, enabling a reliable assessment of the origin of L(+)-tartaric acid. The practical application of the isotope ratio of carbon δ13С within the new standard aligns with research conducted by the International Organisation of Vine and Wine (OIV), particularly with the development of a new method for analysing tartaric acid preparations using mass spectrometry of stable carbon and oxygen isotopes.
Arkady Valentinovich Khromov
Candidate of Technical Sciences, Director of the Center for Pharmacynthesis and Biotechnology, Patrice Lumumba Peoples' Friendship University of Russia (RUDN University), Moscow, Russian Federation
Oksana Alexandrovna Kuznetsova
Doctor of Technical Sciences, Director, V.M. Gorbatov Federal Scientific Center for Food Systems of the Russian Academy of Sciences, Moscow, Russian Federation
Alexander Yurievich Kolesnov
Doctor of Technical Sciences, Candidate of Biological Sciences, Head of the Laboratory of Fundamental and Applied Research of Food Quality and Technology (PNIL) of the Center for Collective Use (Scientific and Educational Center), Patrice Lumumba Peoples' Friendship University of Russia (RUDN University), Moscow, Russian Federation
Olga Vladimirovna Perekrestova
Chief sales, marketing and purchasing officer, Chemical Leaders LLC, Moscow, Russian Federation
Co-authors
