Abstract
SummarySynthetic alcohol from petrochemical sources has a low 14C content as compared to fermentation alcohol produced from contemporary carbohydrates. The 14C 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 14C‐assay is discussed.The 14C level at which the use of synthetic alcohol might be presumed will vary according to the methods employed in producing the beverage.
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