DIN EN 16466-1:2013-03

This European Standard specifies an isotopic method to control the authenticity of vinegar. This method is applicable on acetic acid of vinegar (from wine, cider, agricultural alcohol, etc.) in order to characterize the botanical origin of acetic acid and to detect adulterations of vinegar using synthetic acetic acid or acetic acid from a non-allowed origin (together with the method described in part II). The method is not applicable to complex matrices made with vinegar as an ingredient, such as balsamic vinegar.