Because of the restriction of stable carbon isotope ratio techniques, the database construction has become the premise of the application of stable isotope technique on evaluation of wine. Thus, stable isotope internal standardization has been a research focus of establishing isotope fingerprint in food field. In this study, the δ13CVPDB-values of tartaric acid and sugar in musts and the δ13CVPDB-values of tartaric acid and alcohol of corresponding wine have been measured. The δ13CVPDB values of tartaric acid in musts from four regions ranged from -24.48‰ to -20.02‰, the δ13CVPDB values of sugar in musts ranged from -28.13‰ to -23.25‰, the δ13CVPDB values of alcohol in alcohol fermentation ranged from -29.93‰ to -24.23‰. Meanwhile, good correlation (R2=0.94) were obtained between tartaric acid and sugar in musts. Also in alcohol fermentation, good correlation (R2=0.96) were obtained between tartaric acid and alcohol. Adding different proportions of C4 sugar to musts and alcohol to wines, the δ13CVPDB of sugar and alcohol displayed positive distribution, but δ13CVPDB of tartaric acid remained unchanged. The δ13CVPDB values of tartaric acid remained unchanged in alcohol fermentation(|Δ13CVPDB|<0.1‰). Based on this point, tartaric acid as internal standardization could be applied to identify the authenticity of must and "no-additive" wine. The recognition rate obtained by ratio model was higher than that by different model.