Dear Martin,

several years ago my lab carried out a pilot programme looking at delta 18-O
in wine. We found that it was not necessary to remove the alcohol before
making a measurement when using the standard carbon dioxide-water
equilibration method. To validate this we used water-alcohol mixtures up to
ca. 20% alcohol and always recovered the composition of the water.

I do not know how well the method works for spirits. I suggest you contact
Professor John Dennis of the MAFF Central Science Laboratory on the
university campus here in Norwich. My lab worked in collaboration with
John's group in doing this work. Subsequently John has set his alb up for a
wide variety of food authentication work using stable isotopes including
work on the delta 18-O of wine and spirits. Certaionly he, or Ian Parker in
his group will be able to give you up to date advice.

John's email is [log in to unmask]

Good luck.

Paul Dennis
Stable Isotope Laboratory,
School of Environmental Sciences,
UEA,
Norwich NR4 7TJ

-----Original Message-----
From: Martin Lindenlaub <[log in to unmask]>
To: [log in to unmask] <[log in to unmask]>
Date: Monday, March 16, 1998 12:45 PM
Subject: 18O in wine and liquor


>Dear all,
>
>does anyone have experiences in determining 18O in wine and liquor? Is it
>necessary to remove the alcohol before? If so, what would be a suitable
method?
>
>
>Martin Lindenlaub
>
>A.L.-University Freiburg
>Institut of Hydrology
>Am Fahnenbergplatz
>79085 Freiburg / Germmany
>
>e-mail: [log in to unmask]