14C in Austrian Wine and Vinegar

Abstract

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.