ABSTRACT
The value of these premium drinks is determined, almost exclusively, by the brand/origin and age/vintage and for this reason the provenance of alcoholic drinks has generated more published research than any other area of food forensics. This chapter describes the commercial markets and the potential for fraud of the most popular alcoholic beverages: wines, spirits, beers, and ciders. Very much akin to the metallic elemental composition, variations in the isotopic composition of alcoholic beverages can be regarded as having two components, a primary signature and a secondary signature. Alcoholic beverages are typically low-viscosity, homogeneous liquids and require little sample preparation prior to analysis, as compared to other foodstuffs. The concentration of metallic elements affects the flavor, taste, aroma, and color of wine, mainly through the formation of precipitates. Sparkling wines can be categorized according to production method, which also has a significant effect on consumer aspiration and, therefore, on the retail price.
