Radiocarbon 14C differentiation of sparkling and carbonated wines

Abstract

Specific 14C-activities, percent of modern 14C-activity, and calculated percent of fermentation CO2 are presented for CO2 contained in commercial sparkling wines, labeled as champagne or produced by the bulk (charmat) process. These data are given for the production years 1976-1982. The survey encompassed effervescent wines produced in Spain, Italy, West Germany, California, and New York. Addition of synthetic CO2 to approximately 40 samples represented as sparkling wines was indicated by low 14C-activities of CO2 in these wines. Data for 14C-activity were also presented for the ethanol distilled from sparkling wines for the years 1977-1980. In all cases, the 14C-activity of ethanol was appropriate to the year of vintage.