Site-specific natural isotope fractionation studied by nuclear magnetic resonance (SNIF-NMR) provides isotopic criteria that characterize a biochemical transformation such as fermentation and enable isotopic ratios measured in end products to be correlated with those of their precursors. In principle, a given set of transfer coefficients applies only to bioconversions performed under strictly identical conditions, a situation that is hardly fulfilled in most usual fermentation processes. In particular, natural raw materials such as fruits frequently involve complex mixtures of various yeast strains present at different concentrations.
Series of experiments performed with different yeasts, different concentrations of carbohydrates, and different yields of the transformation have shown that, although glycolysis is associated with overall hydrogen fractionation effects that may exceed 40 ppm, the range of variation in the isotopic ratios of the fermentation products, ethanol and water, does not exceed a few parts per million. Provided that the yield in ethanol reaches values higher than 70%, the nature of the yeast strain has minimal influence on the isotopic ratio of the methyl site of ethanol (D/H) I . In contrast, the isotope ratio of the methylene site, (D/H) II , may exhibit significant enhancements, in particular when ethanol is left in contact for a long time with poorly alcohologenic yeasts. These behaviors are consistent with hydrogen transfers from the aqueous medium to the methylene site, and partly to the methyl site, occurring with relatively high kinetic isotope effects. Since water acts as an open pool of hydrogens, however, only small isotopic variations are produced in the course of the fermentation reaction. Moreover, the partial connection between hydrogens from the methyl site of ethanol and hydrogens from glucose operates with relatively small secondary isotopic effects. No significant changes in the percentages of intra-and inter-molecular transfers of hydrogen to the methyl site are observed as a function of the nature of the yeast. These results support the use of the methyl isotopic ratio of ethanol as a probe of the isotopic behavior of carbohydrate precursors, whatever the yeast strains present in natural fermentation media.