Discrimination between synthetic and natural ethyl alcohol in spirits and fortified wines

Abstract

Summary Synthetic alcohol from petrochemical sources has a low 14 C content as compared to fermentation alcohol produced from contemporary carbohydrates. The 14 C contents of seventy‐eight samples of potable spirits and fortified wines are reported and discussed in relation to their usefulness in detecting the use of synthetic alcohol. The importance of correcting for the effects of congeners during the 14 C‐assay is discussed. The 14 C level at which the use of synthetic alcohol might be presumed will vary according to the methods employed in producing the beverage.