DETERMINATION OF THE CARBON ISOTOPE C/C IN ETHANOL OF FRUIT WINES IN ORDER TO DEFINE IDENTIFICATION CHARACTERISTICS

In recent times we can notice a large number of counterfeit fruit wines in the market as it is difficult to discover exogenous alcohols in them. This is due to the fact that while producing table fruit wines it is allowed to add cane or beet sugar during fermentation to provide necessary alcohol conditions. Our measurements were carried out with the help of the method «D