"C IN AUSTRIAN WINE AND VINEGAR

ABSTRACT. I analyzed wine from the vicinity of Vienna for "C 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 o measured directly after mixture with a scintillation cocktail. A sample labeled as manufactured from wine contained to high a concentration of "C, and thus may have been adulterated. Analytical- and technical-grade acetic acid also showed different concentrations of "C, although it is unlikely that they are produced from organic material