CitationSchönhofer, F. (1992). 14C in Austrian wine and vinegar. Radiocarbon, 34(3), 768-771.
DescriptionFrom the 14th International Radiocarbon Conference held in Tucson, AZ, May 20-24, 1991.
AbstractI analyzed wine from the vicinity of Vienna for 14C and 3H, using an ultra-low-level liquid scintillation counter. A series of certified samples from 1955 to 1987 was used to establish a calibration curve, which was applied successfully to a sample of apricot brandy. I used a simple extraction method to isolate acetic acid from vinegar, which I measured directly after mixture with a scintillation cocktail. A sample labeled as manufactured from wine contained too high a concentration of 14C, and thus may have been adulterated. Analyticaland technical-grade acetic acid also showed different concentrations of 14C, although it is unlikely that they are produced from organic material.