1. Grégrová A, Čížková H, Mazáč J, Voldřich M (2012) Authenticity assessment of spirit vinegar (part I): production and analysis methods. Kvasný průmysl 58:309–312
2. European Commission (2012) Commission regulation (EU) No 231/2012 of 9 March 2012 laying down specifications for food additives listed in Annexes II and III to regulation (EC) No 1333/2008 of the European Parliament and of the Council. Off J Eur Union L83:1–295
3. Ministry of Agriculture of the Czech Republic (1997) Decree No. 335/1997 Coll., implementing Section 18 a), d), h), i), j), and k) of Act No. 110/1997 Coll., on food and tobacco products, and on changes and amendments to certain related acts, for non-alcoholic beverages and concentrates for the preparation of non-alcoholic beverages, fruit wines, other wines and mead, beer, potable alcohol and other alcoholic beverages, vinegar and yeast, as amended. Collection of Laws of the Czech Republic 111/1997:6834–6854
4. Camin F, Bontempo L, Perini M, Tonon A, Breas O, Guillou C, Moreno-Rojas JM, Gagliano G (2013) Control of wine vinegar authenticity through δ18O analysis. Food Control 29(1):107–111
5. Schmid ER, Fogy I, Schwarz P (1978) Beitrag zur Unterscheidung von Gärungsessig und synthetischem Säureessig durch die massenspektrometrische Bestimmung des13C/12-Isotopenverhältnisses. Z. Lebensm. Unters.-Forsch. 166:89–92