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14C in Austrian Wine and Vinegar

Published online by Cambridge University Press:  18 July 2016

Franz Schönhofer
Franz Schönhofer*
Affiliation:
Federal Institute for Food Control and Research, Kinderspitalgasse 15, A-1090 Wien, Austria
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Abstract

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I 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. Analytical- and technical-grade acetic acid also showed different concentrations of 14C, although it is unlikely that they are produced from organic material.

Type
III. Global 14C Production and Variation
Information
Radiocarbon , Volume 34 , Issue 3: Proceedings of the 14th International Radiocarbon Conference , 1992 , pp. 768 - 771
Copyright
Copyright © The American Journal of Science 

References

Schmid, E. R., Fogy, I. and Kenndler, E. 1977 Beitrag zur Unterscheidung von Gärungsessig und synthetischem Säureessig durch die Bestimmung der spezifischen 14C-Radioaktivität. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 163: 121–122.Google Scholar
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Schmid, E. R., Fogy, I. and Kenndler, E. 1978b Beitrag zur Unterscheidung von Gärungsessig und synthetischem Essig durch die Bestimmung der spezifischen 3H-Radioaktivität. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 166: 221–224.Google Scholar
Schönhofer, F. 1989 Determination of 14C in alcoholic beverages. In Long, A. and Kra, R. S., eds., Proceedings of the 13th International 14C Conference. Radiocarbon 31(3): 777–784.Google Scholar